Whole Grain Pancakes

From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001.

• Ready In: 20 mins
• Serves: 4-6
• Yields: 12 pancakes

Ingredients

• 1 1⁄2 cups teff flour (can substitute spelt flour)
• 1  teaspoon baking soda
• 1  teaspoon cream of tartar
• 1⁄2 teaspoon salt
• 1 1⁄2 cups soymilk or 1 1⁄2 cups water
• 3  tablespoons  vegetable oil
• 1 -2  teaspoon  agave nectar (optional) or 1 -2  teaspoon maple syrup (optional)

Directions

1. Preheat a nonstick griddle or large skillet.
2. In a large bowl, whisk the flour, baking soda, cream of tartar, and salt.
3. In a 2-cup measure, combine the milk or water, oil and agave nectar or maple syrup. Pour into the flour mixture, and whisk until just combined. Don't beat or overmix.
4. Drop by spoonfuls (2 per cake) onto the griddle or skillet. Cook until the tips are bubbly and edges are brown. Turn and cook until light brown.
5. Variation: Barley Pancakes - Substitute 2 cups barley flour for the flour and increase the water or milk to 2 cups.