Ingredients:

• 1/2 cup Fenster Flour Blend© (see bread section)
• 2 Tablespoons sorghum flour
• 2 Tablespoons garbanzo, garfava or navy bean flour
• 2 Tablespoons quinoa flour
• 2 Tablespoons millet flour
• 2 Tablespoons ground flax seeds
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 eggs
• 1 1/4 cups buttermilk or milk substitute
• 2 Tablespoons vegetable oil

Directions:

• Combine dry ingredients in a bowl.
• Add buttermilk, egg and vegetable oil on top of the dry ingredients.
• Combine all ingredients until well blended.
• Pour onto hot griddle or waffle iron and cook for 2-4 minutes, flipping pancakes halfway through the cooking time.
• Serve hot with your favorite toppings.

Makes approximately 8 4-inch pancakes or 5 large waffles.

Helpful Hints:

• You can substitute any of the following flours for the quinoa or the millet flour: buckwheat, teff or amaranth.
• For a simpler recipe with fewer ingredients, increase the sorghum and bean flours to 1/4  cup each and omit the quinoa and millet flours.
• You can also use most commercial GF flour blends instead of the Fenster Flour Blend© with good results.
• For quicker pancakes in the morning, mix all the dry ingredients in a bowl the night before; then add the liquids in the morning.  You’ll have fresh waffles or pancakes in less than 10 minutes.