Gluten-Free Buckwheat Pancakes
Ingredients
The batter
-
1
cup
buckwheat flour
-
1
tablespoon
buckwheat flour
-
1
tablespoon
sugar
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
salt
-
1 ¼
cups
buttermilk
-
2
large
eggs
-
½
teaspoon
pure vanilla extract
For cooking
Instructions
- Mix the dry ingredients in a bowl.
- In a separate cup, combine buttermilk, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Preheat the skillet over medium-low heat and brush with butter.
- Scoop the batter onto the skillet and cook until bubbles form, then flip and cook until golden brown.
- Transfer cooked pancakes to a cooling rack or warm oven.
- Repeat with remaining batter, brushing skillet with butter as needed.
- Serve immediately.
Nutrition Facts (estimated)
Servings
2 to 4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
186mg
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