This recipe for gluten-free buckwheat pancakes makes enough for a crowd. Extra batter can be refrigerated for up to a week.
Be sure to use buckwheat flour (not groats) and a gluten-free flour mix. I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour and Arrowhead Mills Buckwheat Flour.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 1-1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour (or another gluten-free flour mix)
- 1 cup buckwheat flour
- 3 tbsp sugar
- 2 tsp vanilla extract
- 2-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp guar gum
- 1/4 tsp salt
- 2-1/2 cups fat-free buttermilk
- 1/1-2 cups skim milk
- 1 tbsp butter or margarine, melted
- 2 tsp vanilla extract
- 1 egg white
Preparation:
Combine the dry ingredients (flours through salt) in a large mixing bowl.Combine the wet ingredients (buttermilk through the egg white) in a separate bowl, then combine with the dry ingredients and stir until smooth. (Depending on the flour mix you've used, you may need to add a little more milk or buttermilk to get the batter to the right consistency -- it's a matter of preference.)
Make your pancakes by spooning the batter onto a hot nonstick skillet. Flip the pancakes when the edges appear brown and bubbles start to appear on the surface. Cook for another minute and remove to a warmed plate.
