always check the ingredient labels every time you buy food - manufacturers can change and add ingredients w/out putting any notice on the front of packaging.
(buckwheat is not actually a form of wheat and is also gluten free!)
i triple this recipe for our family of 7 big eaters, but they are very filling.
1 1/2 cups buckwheat flour
1/2 cup oat flour (bob's red mills gluten- free carries no risk of cross contamination)
1 tsp baking soda
1 teaspoon salt (we use RealSalt - corn free and still has trace minerals of iodine)
1 1/2 cups hemp milk
1 1/2 cups coconut milk
1 TBspn molasses
1 TBspn coconut oil
mix ingredients, slowly adding wet to the dry. mix until lumps are gone.
heat griddle and grease lightly w/ coconut oil. pour approx. 1/4 cup of batter to form each pancake. bake until bubbles appear and disappear and edges are brown. flip and cook a minute or so longer. serve hot with real organic maple syrup (imitation is actually corn syrup) or agave syrup. should make 16, 4" pancakes. if we're really doing a fancy breakfast, we serve w/ fresh juiced oranges and jones dairy farm sausage patties (costco carries them now!). note: the links cause my son to have a reaction and many other soy-allergic people in my allergy groups report the same thing - maybe it's something about the skin casing or perhaps they come off a different, cross-contaminated line or something. otherwise, the pancakes by themselves are a wonderful and filling treat that need no side dishes!