50g Brown Rice Flour/Quinoa Flour
50g Buckwheat Flour
1 cup Milk of choice
1/4 tsp Baking Powder
1/2 tsp Cinnamon
Combine all ingredients in a food processor or blender to make the batter. Cook on slightly lower heat than usual pancakes using butter or rice bran oil to heat the pan. No toppings needed, but raspberries and maple syrup were delicious!