Quinoa Buckwheat Pancakes
"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."
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Ingredients20 m servings 104 cals
Original recipe yields 9 servings (9 pancakes)
- 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.
- 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.
- If you don't have quinoa flour, grind dry quinoa 1/4 cup at a time in a coffee grinder/spice mill until you have the right amount.
Per Serving: 104 calories; 4.6 g fat; 12.6 g carbohydrates; 3.5 g protein; 22 mg cholesterol; 292 mg sodium. Full nutrition
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