Gluten-Free Buckwheat Pancakes

An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.


Recipes · Breakfast and Brunch · Pancake Recipes · Whole Grain Pancake Recipes


Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 23 mins
Additional Time: 15 mins
Servings: 6
Yield: 6 pancakes

Ingredients

Ingredients List

  • ¾ cup gluten-free baking and pancake mix (such as Pamela's®)

  • ¾ cup water

  • 1 egg

  • ¼ cup buckwheat flour

  • 1 tablespoon vegetable oil


Directions

  1. Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.

  2. Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.


Nutrition Facts (per serving)

Nutrition Facts
106 Calories
3g Fat
17g Carbs
2g Protein


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