Buckwheat/Millet/Hazelnut Flour Pancakes

We are always, always, always trying new pancake recipes here. They make for a fun breakfast food, and left overs are great for lunch (or the next morning).

Tricky part with pancakes here? I need to balance Salamander's desire for fluffy, puffy ones with Potatey's need for stretchy, chewy ones (gotta love those oral sensitivities).
Yeah, no kidding. Hard to find a middle ground...That's why I frequently end up making TWO batches of completely different pancakes. LOL

But occasionally I manage to come up with something that hits middle ground. Like these.

1/4 cup Buckwheat flour
1/2 cup Millet flour
1/4 cup Hazelnut flour
1 tbs egg replacer
1/2 tsp vanilla
2 tbs maple syrup (agave syrup works too)
1 tbs safflower oil
1/2 cup apple sauce
water to turn batter a thin yogurt consistency
1/4 cup chocolate chips (optional)

Place buckwheat, millet, hazelnut flours and egg replacer in large mixing bowl and whisk together. Add vanilla, maple syrup, safflower oil and apple sauce. Blend thoroughly. Stir in chocolate chips.

Add sufficient water to make batter look like a thin yogurt.

Heat up griddle. Pour batter (I have a small sauce ladle, which I fill up about 2/3) on hot griddle. My griddle allows me to cook about 6 pancakes at a time.

You do need to watch these while they cook. They appear to go slow at first, but then, watch out. It's easy to burn their *bottoms*. I will flip mine over as soon as the top appears dry (but hey, you're all pancakes baking pros right, so I don't need to tell you a thing).

The boys will eat these *plain*, or with a little raspberry jelly (Potatey) or almond butter (Salamander).