1 cup whole brown rice
1/2 cup buckwheat groats
1/2 cup whole millet
2 1/2 cups pure water (no chlorine)
2 tbsp. lemon juice
1/4 cup oil
2 tbsp honey or sugar
1 cup tapioca starch
1/8 tsp xanthan gum
2 tbsp baking powder
METHOD: In a large jar or bowl, combine the grains, water and lemon juice. Cover with a towel and let soak overnight or up to 5 days (tastes quite sour).
Pour soaked grains and liquid into the blender. Puree until smooth. If you have a large blender (like a Vita-Mix) you can do the next step in the blender. If not, pour the puree into a large bowl and add the remaining ingredients. Whisk until smooth.
Drop batter onto hot, greased fry pan (cast iron works the best because of the even heating). These pancakes will cook at a slightly lower temperature, for slightly longer time than regular pancakes.
Fresh or frozen berries are a wonderful addition to these pancakes. My personal favorite is making these pancakes without berries but serving them with whipped cream and a thickened berry sauce. I make it from fresh or frozen berries and I can sweeten with natural cane sugar or real maple syrup for a much healthier (and tastier) topping than commercial syrups.