This tasty meal is easy to prepare and tastes great! It is vegan and vegetarian, but if you want to serve it with crackers and cheese on top for cheese lovers, you can.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 10 pancakes |
Ingredients
- ½ cup brown rice flour
- ½ cup gluten-free all-purpose flour
- 3 tablespoons buckwheat flour
- 2 tablespoons white sugar
- 1 ¼ teaspoons baking powder
- 1 pinch baking soda
- 1 cup buttermilk, divided
- 2 medium eggs, separated
- 2 tablespoons light oil
Instructions
- Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
- Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve hot or wait until completely cooled before freezing.
- Any whole grain gluten-free flour, such as quinoa or millet, can be substituted for the buckwheat flour.
Nutrition Facts
| Calories | 114 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 128 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |