Pancakes

[mahogany]

My latest experiment with substituting hemp and kamut flour for some of the white flour (I still use a tiny bit of white flour for gluten), and brown rice syrup for the white sugar in my pancakes has turned out really well. I feel somewhat redeemed after last week's disasterous experiment - bran muffins with quinoa flour substituted. One word - REVOLTING. They tasted like grass clippings.

The only thing about hemp flour is that it turns the food a peculiar greyish green colour. Oh well. The flour has a nice nutty flavour, and imparts a silky, feathery texture. I think I'll keep using it even though it makes the food look a bit strange.