My first subject? Buckwheat pancakes a la Funky Food--Feeding Kids Allergic to Food.
1 1/2 cups buckwheat flour
1 tsp baking soda
1 tsp cream of tarter
1 1/2 cups milk of choice or water
3 T oil of choice
Preheat nonstick skillet. Whisk together the dry ingredients. Add in the remaining ingredients and blend until combined. Pour spoonfuls onto the griddle and cook until the tops are bubbly and edges are brown. Turn and cook until lightly brown.
I used vanilla hemp milk and ended up adding just a scoatch more to thin the batter. These were light and fluffy - the closest you'll get to the real thing without gluten, eggs, dairy, corn, or soy.