Gluten-free Buckwheat Pancake Mix

How akward is it when the safeway grocery delivery guy shows up and you're in the middle of making breakfast, though at this point (noon) it's now lunch, the house is a mess and your in sweats?

...Pretty Akward, I'd say, okay, a lot!

I was a complete and utter slug this morning, everything is taking twice as long; As you could probably tell from the fact that i was still in my sweats and making breakfast at noon. Oh well! After putting the groceries away, quickly snapping a photo of these delicious pancakes and gobbling them down in between grocery bags emptied, i finally have the chance to tell you all about a delicious, gluten-free pancake mix that is going to get me through a couple weeks worth of mornings.

As a part of my new diet i decided to limit my gluten intake. After some brainstorming for some gluten free options i discovered Buckwheat flour and then i remembered how much i love buckwheat pancakes! They we're a childhood favorite that i used to enjoy at sleepovers with my best friend Haley. Her mom would make them for us in the morning and i must admit, i miss them. So it was an easy addition to my menu.

There are so many options out there for a pancake mix, but i had to stick with my favorite basic recipe from Mel's Kitchen Cafe. After making a few changes and halving the recipe i have to say they turned out delicious! Nutty, slightly sweet and moist, a wonderfully filling breakfast and a nice break from the regular cold cereal. Having the mix at hand makes it much easier to make these bad boys quickly and with little mess to clean up.

Gluten- Free Buckwheat Pancake Mix
Adapted from Mel's Kitchen Cafe

Ingredients:
4 C. Buckwheat Flour
1 1/2 Tbs. Baking Powder
1/2 Tbs. Baking Soda
1/2 Tbs. Salt
1 1/2 Tbs. Molasses
1 Tbs Honey
1/2 C. Grape seed Oil

Directions:
Mix all the dry ingredients in a large bowl. Slowly drizzle in honey, molasses and oil. Mix together with wooden spoon, followed by your hands until crumbly and holds together. Test a clump with your hands, pressing it together, if it stays together it's done, if it's still too crumbly add a little more oil. Store in airtight container for up to 2 weeks or in the fridge or freezer indefinitely.

To make the pancakes mix equal amounts of pancake mix with equal amounts Keefer (i used peach Keefer and it gave them a nice subtle peach flavor). 1/2 cup mix to 1/2 cup milk made about 4 small pancakes. For a larger batch, mix 1 cup of buttermilk to1 cup of mix with 1 egg. Pour about 1/3 cup of batter onto hot cast iron skillet or a griddle and cook until bubbles form and edges are set, flip and cook for 1-2 minutes more. Serve with a little bit of butter and honey or maple syrup. A nice berry syrup would be great too!

Enjoy!