I’m posting this mainly for those of you on Zaar who can’t eat gluten…but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty’s June/July 2005 issue.
- Combine dry ingredients in large bowl.
- Whisk remaining ingredients together; stir into dry mixture just until moistened.
- Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
- Turn when bubbles form on top of pancakes; cook until second side is golden brown.
My family loves this recipe, we make these at least once a week. We are gluten and dairy free, and substitute rice milk for the buttermilk. They can be a bit dry but are amazing and moist with a grated apple added!
Delicious, light and fluffy. We substituted date sugar for the brown sugar and 1 TBS vinegar and 1 Cup Hemp milk. I ate them without any toppings because they were so tasty. Would be great with fruit, though.
used a similar recipe from Bob's Red Mill... used milk instead of buttermilk, so did not need baking soda... now I know buckwheat flour is best used in pancakes... easy, healthy and delicious with tahini carob molasses or nutella on top...