Light and fluffy pancakes without the usual gluten, oil and sugar.
- 2/3 cup buckwheat flour
- 1/3 cup sorghum flour
- 2 tsp salt-free baking powder
- 1 cup water
- 1/2 cup mashed ripe banana
- 2 medjool dates, pitted and chopped
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Place all ingredients in a blender and blend until smooth. Heat a non-stick griddle to medium. Flip each pancake when bubbles appear and outer edge starts to firm up. Serves 2.