Gluten Free Buttermilk Pancakes

This morning I made a new recipe of GF Pancakes with amaranth flour and wild rice flour that I ground in my Vita-Mix.  It was delicious.  To quote DH, "Yum!"  I've been looking for a flour blend that I can use without rice, corn, soy or sorghum and this worked out nicely.  Of course it is also egg-free since that is a must for me.  It could be made dairy free by substituting 1 cup of soured milk substitute  (e.g. 1 cup almond milk/rice milk/soy milk with 1 T vinegar or lemon juice) as described here.  

This is the recipe:

1/4 c gar/fava flour

1/4 c potato starch

1/4 c tapioca flour

1/8 c wild rice flour

1/8 c amaranth flour

4 t baking powder (GF, corn-free)

1 t baking soda

2 t sugar

1 t salt

1/2 c apple sauce (I used thick, homemade apple sauce)

1 c buttermilk (if you use thin applesauce, consider using plain yogurt instead)

2 t vanilla
2 T olive oil

Mix the dry ingredients together.  Add the wet ingredients and stir until just blended.  Cook over medium heat on a lightly oiled non-stick pan.  Just like other pancakes, turn when the bubbles in the batter stop popping.  Cook the other side.  Serve warm plain, with maple syrup, or with other favorite topping.