By Catfish Charlie on April 26, 2005
"These are some tasty pancakes! Buckwheat is NOT wheat, it's not even related to it and is fine for celiacs or others who are sensitive to wheat gluten. So enjoy! The gluten free flour can be my recipe for gluten free flour; http://www.recipezaar.com/110497 Or just use your favorite blend of rice flours, corn starch, tapioca flour or whatever works for you. These are great with fresh blueberries sprinkled on each cake once the first side has started cooking."
Serving Size: 1 (172 g)
Servings Per Recipe: 4
"These were really tasty pancakes, even better than wheat flour pancakes. For the non-buckwheat flour we used half chickpea and half rice flour and we added blueberries. The batter turned out a little thick which might have been caused by the ultra-fine rice flour so we will use a little less next time. 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"