Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
5 mins
total:
20 mins
prep:
15 mins
Servings:
9
Yield:
9 pancakes
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

104 calories; protein 3.5g; carbohydrates 12.6g; fat 4.6g; cholesterol 21.8mg; sodium 292mg. Full Nutrition
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