Pancakes

This is a great (and easy) pancake recipe. they also make good leftovers.

1 cup buckwheat four

1/4 tsp baking soda

2/3 tsp baking powder

pinch salt

1 T maple syrup

~1 cup rice milk (give or take a 1/4c)

butter or ghee

1 egg

1. Whisk dry ingredients together.

2. Whisk wet ingredients together (except egg and butter)

3.. Separate egg white and yolk. Add egg yolk to other liquids and whisk. Beat egg white (with an electric mixer) until firm set and forms solid peaks. Do not over beat.

4. Add liquids to dry ingredients and mix together. It should be liquid enough to flow relatively slowly from a spoon. Add more milk if needed.

5. Fold in egg whites. Don't mix too much, or you will negate the egg white power!

6. Drop by 1/4-1/3 cupfuls in a hot, oiled/buttered skillet. Flip when entire pancake is bubbly. Remove and top with butter.

7. Enjoy! (these are great with more syrup, with jam/jelly, or warmed up in the toaster as leftovers. They make a great bread for a PB&J sandwhich too!)

You can make a less healthy version with rice flour too. Use 2/3 cup rice flour, and 1/3 cup starch (tapioca, arrowroot, corn, potato), plus 1/2 tsp guar gum or xantham gum. Reduce liquid to get the right consistency (about 3/4 c milk instead of 1 cup)