This is quite good. I found the recipe in Dr. Esselstyn's book. He said he got it from Larry and Ann Wheat who own a Vegan restaurant in San Francisco. This is gluten free if you use gluten free oats in it for the oat part. Buckwheat is gluten free. I had to cook these on a cooler temperature than regular pancakes. (about a 3 on my stove).
1/2 cup buckwheat flour
1/2 cup old-fashioned oats
1/2 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
1 ripe banana
2 tab vinegar (I used cider vinegar)
3 tab maple syrup (I used real)
2 cups of soy milk or almond milk or oat milk
1. Mix buckwheat flour, oats, baking powder, and baking soda in a bowl.
2. Mash the banana in another bowl, and vinegar, maple syrup, and milk. Stir and add to dry ingredients.
3. Heat a nonstick pan on med-high (me-use iron but below med high). When water sizzles on the pan, it is ready for the pancakes. Cook until bubbles form. Flip, cook another few minutes on the other side, and enjoy eating plain or with fruit or maple syrup.
Note: If you like thicker pancakes, use less milk. And if some of the recipe is left over, make muffins. Add raisins and bake in a 350 degree oven for 20 minutes.