Following the Thrive Diet principle of cooking only at low heat, and since these pancakes contain essential fatty acids that are destroyed at high heat, they are cooked at a low temperature.
Baking powder and baking soda have been added to this recipe to make them fluffier, but if you prefer denser pancake, omit them.
Agave nectar is a good alternative to maple syrup as a pancake topping.
1 cup buckwheat flour
1/4 cup ground flaxseed
1/4 cup hemp flour
2 tsp. baking powder (optional for fluffier pancakes)
1 tsp. cinnamon
1/2 tsp. nutmeg
2 cups water
1/2 cup barley flakes (or buckwheat, sprouted or cooked)
In a bowl, mix buckwheat flour, flaxseed, hemp flour, baking powder, cinnamon and nutmeg. In a food processor, process the banana and water while slowly adding the dry ingredients until mixture is smooth. Stir in barley flakes with a spoon or spatula.
Cook as directed.
Makes 2 large servings
from The Thrive Diet by Brendan Brazier, p. 211-2