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I tweaked a classic pancake recipe to use buckwheat flour, then included quinoa flour for the great nutty taste. A great-tasting, gluten-free breakfast treat that’s great with some blueberry or other fruit syrup. This recipe converted my wife from a non-pancake eater! Keep finished pancakes warm on a plate in a 150 degree F (65 degree C) oven while cooking the rest of the batter.
Ingredients
- 1 cup buttermilk
- 1 egg, lightly beaten
- 2 tablespoons canola oil
- 1 tablespoon honey
- ½ cup buckwheat flour
- ½ cup quinoa flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Directions
Step 1
Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
Step 2
Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Cook’s Notes:
If you don't have buttermilk, mix 1 tablespoon white vinegar into 1 cup of skim milk and let sit for 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 104 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat1g | 3% |
| Cholesterol22mg | 7% |
| Sodium292mg | 13% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber2g | 9% |
| Total Sugars4g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium70mg | 5% |
| Iron1mg | 4% |
| Potassium129mg | 3% |
*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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