An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.
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
Step 1
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.
Step 2
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)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 106 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 3% |
Cholesterol31mg | 10% |
Sodium123mg | 5% |
Total Carbohydrate17g | 6% |
Dietary Fiber1g | 2% |
Total Sugars1g | |
Protein2g | |
Calcium45mg | 3% |
Iron0mg | 2% |
Potassium50mg | 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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