I've been playing around with various gluten free flours and grains lately. You would think I work for Bob's Redmill if you looked in my fridge and cabinets. I'm sure I easily have at least a dozen bags of their flours and grains. I haven't had pancakes in months so thought I would try one of the pancake recipes in the Allergy & Candida Cooking Made Easy cookbook.
One thing I like about this cookbook is they give multiple recipes using different flours/grains. There's 6 cracker, 5 biscuit, 5 muffin and 5 pancake recipes to choose from. I decided to go with the Rice-Oat Pancakes which is made with a combination of brown rice flour and oat flour. It's also got a bit of ground flax seed which I ground myself.
I didn't use the recommended toppings in the cookbook for the pancakes but instead made my own syrup using water, blackberries and blueberries. I heated the berries and water in a saucepan for about 10-15 minutes and mashed them and the result was a nice berry syrup. I thought it was great but Mark would have preferred something sweeter like good old maple syrup. He can have his maple syrup next time and I'll stick with the berries. There's also a recipe for teff pancakes which sounds interesting. I will have to try those next time.