This is a recipe the boys' dad came up with, so it contains more sugar than I would have liked. But at once a week, it's probably OK. I just haven't had a chance yet to figure out the right amount of honey or agave syrup to replace the sugar with.
1/2 cup buckwheat flour
1/2 cup millet flour
1/8 cup egg replacer
1/4 cup apple sauce
1/4 cup cane sugar
1/2 tsp vanilla
water as needed for consistency
The boys tell me that all ingredients get dumped into a mixing bowl and mixed together until it's a nice slurry. Sometimes some *safe* cocoa or a handful of chocolate chips get tossed in too.
This batter makes a BIG batch of pancakes, so there are typically plenty left overs for Friday's lunch boxes (as a sandwich substitute), and sometimes even for Friday's dinner.
If you make the batter thinner, you end up with pancakes that are more crepe like. Potatey loves taking *jelly roll-ups* to school for lunch. Take one of the crepe like pancakes, spread on a thin layer of organic fruit jelly (WFM 365 brand has several very tasty jellies), and roll it up nice and tight. I do place each roll-up individually in a plastic ziploc bag BEFORE placing it inside Potatey's lunch container, as, well, unrolling does happen....
You can place sliced turkey, or sliced ham on these too, and then they make perfect *sandwiches* for the lunchbox (neither of my boys is missing *regular* bread, so there isn't a huge need for what looks like a *real* sandwich ...pancakes and waffles work really well here as a bread substitute)