Flourless, gluten-free, whole grain Pancakes!

List #1
1/2 cup buckwheat berries
1/2 cup GF rolled oats
1/2 tbs olive oil
1/2 cup yogurt + 1/2 cup water

                   -or-

1 cup buttermilk

List #2

1 egg

1 tbs chia seeds or flax seeds (optional)

1/2 cup water or enough to make your preferred consistency

List #3

1/4 tsp baking soda

1/2 tsp salt

1 tsp baking powder

1. mix list #1 in the blender container (don't blend!) and leave to soak for a few hours or overnight.
2. Put list #2 in the blender and blend until smooth.
3. quickly blend in the last list of ingredients and let sit while you heat up the pan.
4. Heat a cast iron or other favourite skillet/griddle over medium heat and butter/grease.
5. Check batter consistency again and add water if necessary, it might thicken.
6. Cook like you would any other pancake!
7. I added diced apples, but chocolate chips, blueberries or anything small and yummy would be good. 
8. Yummy!!!

makes approx. 9 four inch pancakes.

Gluten Free Muffins!

So... We make muffins around here a lot lately and Ive felt bad with the rest of us eating them and my son not being able to join in. I finally came up with a yummy moist recipe for him to enjoy along with the rest of us!!!

1/4 cup each rice bran, millet flour, sorghum flour
1/2 cup coursly ground gluten free oats*
1/2 cup pumpkin puree, or pureed white beans
1/4 cup sugar
1/4 cup oil

1/2 tsp salt
2 tsp xanthum gum
2 tsp baking powder
1 tsp vanilla extract or 1 vanilla bean
2 tbs ground flax + 6 tbs water (or 2 eggs)
1 tsp cinnamon
1/2 cup chocolate chips or 1 cup blueberries

1. Mix water and flax, set aside while assembling the ingredients.

2. Mix all ingredients together well except blueberries or chips.

3. Fold chips or bluesberries into mix.

4. Divide into 6 lined or greased muffin cups and bake at 375 for 20-25 minutes until toothpick comes out clean in center of muffin.

*coarsely grind oats in food proccesor and use 1/2 cup after grinding not before or it will not be enough. Looks roughly like this...