I've been making these almost every Sunday for five years so I'm updating my review.<br/>These are really tasty pancakes, even better than wheat flour pancakes. For the non-buckwheat flour I use a blend of brown rice flour, potato starch and tapioca starch and we add blueberries or black currants. Sometimes I have to adjust the thickness of the batter but that's easy to do.<br/>I make four batches of the dry mixture at a time so all that's left is the wet ingredients. It makes it very quick to put together on the day.<br/>Thanks for posting the recipe.
Very tasty pancakes, they were approved by all members of the family. I reduced the sugar, used egg replacer , rice milk and oil instead of shortening. Thanks for a healthy recipe! Heidi