Gluten-Free Buckwheat Pancakes

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An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.

Submitted by nascarrunner71

Published on April 4, 2019

3

Prep Time:

5 mins

Cook Time:

3 mins

Additional Time:

15 mins

Total Time:

23 mins

Servings:

6

Yield:

6 pancakes

Jump to Nutrition Facts

Ingredients

¾ cup gluten-free baking and pancake mix (such as Pamela's®)
¾ cup water
1 egg
¼ cup buckwheat flour
1 tablespoon vegetable oil

Directions

Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.

Nutrition Facts (per serving)

106	Calories
3g	Fat
17g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 106
% Daily Value *
Total Fat 3g	4%
Saturated Fat 1g	3%
Cholesterol 31mg	10%
Sodium 123mg	5%
Total Carbohydrate 17g	6%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 2g	5%
Calcium 45mg	3%
Iron 0mg	2%
Potassium 50mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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