Another hit from the book, Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes! The recipe called for a bit of cornmeal to add some texture to the pancakes, but because I try not to eat corn, I substituted an equal amount of stone ground buckwheat flour. They turned out really well! I left them to cool on a cooling rack and I will keep some in the fridge, and maybe try freezing the rest.
I made the raspberry sauce myself. If you have never made a fruit sauce before, it is really simple.
Here’s my recipe:
2 c frozen berries
1 t vanilla
1/4 c sugar
1/4 c water
1 t lemon juice
Cook the above ingredients over medium-high heat until reduced by about half.
Stir in 1 t of tapioca flour and remove from heat.