Buttermilk Buckwheat Pancakes (gluten Free)
photo by Outta Here
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup buckwheat flour
- 2 tablespoons brown sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 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
- 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.
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Reviews
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Tweaks
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Very good. Excellent recipe and very forgiving when using substitutes. I omitted the sugar and added 2 extra eggs, used regular milk or yogurt instead of buttermilk, and used melted coconut oil instead of butter. Added shredded carrots, walnuts, vanilla, and coconuts for a yummy treat for me and my picky-eater preschooler! (Who loved them!) Have made them several times now, this recipe is a keeper.
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Yesterday was my first gluten free day - so I obviously don't have much experience cooking gluten free, but I made these pancakes today and they were surprisingly tasty! I did double the spices because I like extra spice and added an extra tablespoon of brown sugar. Since we can't have dairy either, I had to use almond milk instead of buttermilk. Yummy with peaches and sliced almonds!!!
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RECIPE SUBMITTED BY
A Messy Cook
United States
My most important characteristic is this: I am a child of God through the gracious work of Jesus Christ!
I love to be with my family and friends. Interests? Writing, reading, cooking, dancing, teaching, splashing in puddles...I am an English teacher, wannabe children's author, and a bit of a health nut...and I can't stand high pitched squeaky noises.