Servings
4
- 1 cup sorghum flour
- 1 cup oat flour
- 1 cup potato starch
- .5 cup buckwheat flour
- 2 tsp baking powder
- 2 tsp chia
- 4 tbsp ground flax seed
- .75 cup water (warm)
- 4 tbsp margarine (melted)
- 3.5 cup soy milk (can use any dairy-free milk, e.g. almond milk)
For the flax egg substitute
- Add flax seeds to warm water and let sit 10-15 minutes
Instructions
- Mix all dry ingredients together
- Add wet ingredients and mix thoroughly
- Pour batter into warm, oiled skillet
- Cook until bubbles form on top then flip over and cook another 2-3 minutes
Recipe Categories: Breakfast
Meal Types: Breakfast
Cuisines: American