Tuesday, February 14, 2012

stripping it down...still tasty

In my daily quest to feel the best I can feel...I tweaked the last recipe I posted. I used all buckwheat flour instead of half corn meal. I also used arrowroot instead of cornstarch. I am not going corn free but trying to strip it all down to what truly works in my insides.

So here it is again.

1 cup buckwheat flour
2 tabs arrowroot
1 tab baking powder
1/4 tsp cinnamon
1/4 tsp salt

1/2 cup sunflower seed milk
1/2 cup water
2 tabs pure maple syrup
2 tabs olive oil
1/2 tsp vanilla

Enjoy this grainfree, gluten free, casein free, egg free, refined sugar free yummy pancake/flatbread alternative. PS leave out the syrup, vanilla, and cinnamon for a plain alternative flatbread variety.


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