Recipe Wednesday #2: Gluten-Free Pancakes

(Not the best photograph.  The pancakes aren't burnt.  I put blueberries in them.)

Gluten-Free Pancakes

(Yes, they're yummy and very much pancake-y)

1 cup almond meal

1/2 cup buckwheat flour

1/2 cup millet flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup honey

2 eggs, beaten

1 cup buttermilk

2 tablespoons coconut oil, melted.

Sift dry ingredients into a large bowl, then add the wet ingredients, EXCEPT the coconut oil.  Mix well.   Next, while stirring vigorously, slowly mix the coconut oil into the batter.  Spoon into hot, greased cast iron frying pans or griddle (I use a mix of coconut oil and butter).  Cook until just browned on one side, then flip and cook until cooked through.  Be careful not to burn the pancakes.  Serve with a generous dollop of butter and maple syrup.

(You can add berries, or chocolate chips or whatever you wish to the batter after it is spooned into the frying pan or griddle, but before it is turned.)