Whole Grain Pancakes

Gluten FreeWheat Free

1 cup kamut flour
½ cup brown rice, amaranth, spelt or almond flour
2 tablespoons ground flax or salba
1 teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
1 ½ cups soy milk, rice milk, goat’s milk or water
3 tablespoons olive oil
½ teaspoonful organic cinnamon
1-2 teaspoons agave nectar or maple syrup (optional)
Fresh or frozen fruit (e.g. blueberries, raspberries, strawberries) (optional)

Preheat a nonstick griddle or large skillet. In a large bowl, whisk the flour, baking soda, cream of tartar, and salt.

In a 2-cup measure, combine the milk or water, oil and agave nectar or maple syrup. Pour into the flour mixture, and whisk just until combined. Don’t beat or over mix.

Drop by spoonfuls (2 per cake) onto the griddle or skillet. Add fruit to the pancakes.

Cook until the tops are bubbly and edges are brown. Turn and cook until light brown.