Adding fiber to your gluten-free pancakes is simple. Bananas or blueberries, walnuts or pecans are optional components.
| Prep Time: | 5 mins |
| Cook Time: | 3 mins |
| Additional Time: | 15 mins |
| Total Time: | 23 mins |
| Servings: | 6 |
| Yield: | 6 pancakes |
Ingredients
- 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
Instructions
- 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.
- 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
| Calories | 106 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 123 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Love, love, love buckwheat pancakes and this recipe won’t let you down. I used a mix that had red sorghum flour and powdered buttermilk. The taste is earthy and flavorful. Thank you for the recipe.