Buttermilk Buckwheat Pancakes (gluten Free)

A Messy Cook's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 cup buckwheat flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1⁄8; teaspoon cinnamon
• 1⁄8; teaspoon nutmeg
• 1⁄8; teaspoon clove
• 1 egg
• 1 cup low-fat buttermilk
• 1 tablespoon butter , melted

Directions:

1. Combine dry ingredients in large bowl.
2. Whisk remaining ingredients together; stir into dry mixture just until moistened.
3. Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
4. Turn when bubbles form on top of pancakes; cook until second side is golden brown.

Reviews

[Ozlem]

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...

[Mikekey]

I do not eat gluten-free, but try to cut down on gluten when I can, and these were pretty good, without having a lot of things in them I don't usually have around, like xanthan gum and soy or rice flours. Made as written, but flavor was a bit lacking so would double spices next time.

[Chrishanna]

These were good, and the recipe is refreshingly simple. I have tried other gluten-free pancake recipes and this one is the best both for taste and number of ingredients. I served with warmed cinnamon spiced peaches on top, which was a nice complement to the spices in the pancakes. Thanks for posting!