![](https://cdn.statically.io/img/www.allrecipes.com/thmb/CSNTkSa4uUj1YB5V5HTQyX7VDMc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4992705-e5fa4f8becb146aa8072df206a4cd9eb.jpg)
Ingredients
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¾ cup gluten-free baking and pancake mix (such as Pamela's®)
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¾ cup water
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1 egg
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¼ cup buckwheat flour
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1 tablespoon vegetable oil
Directions
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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.
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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.