- 75g (½ cup) buckwheat flour (may substitute wholemeal wheat flour)
- 60g (½ cup) unbleached whole wheat pastry flour
- 2.5g (½ teaspoon) baking powder
- dash of salt, cinnamon, vanilla
- 125-250ml (½-1 cup) liquid (water, milk or soy milk)
- 30-45ml Zippin' Cranberry or Tinglin' Orange Toad Sweat
Mix all ingredients in a bowl while heating a skillet with a coating of canola oil over medium heat. Pour batter to desired size and turn when holes form throughout batter. If more spice is desired, drizzle more Toad Sweat on top of pancakes. I also like to add slightly roasted walnuts on top to add a crunch and some raisins or chopped dried apricots for a serving of fruit.
Enjoy!
Toad
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Cheesecake á la Toad
Toad Sweat Dessert Tamales
Toad Sweat Blintzes
Zingy Citrus Salad
Iron Slaw
Grilled Fruit Skewers
Buckwheat Pancakes With a Kick
Not Your Mothers Oatmeal
Mouthwatering Sweet Potatoes
Popcorn Surprise
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