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Gluten-Free Buckwheat Pancakes


"An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans."
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23 m servings 106 cals
Original recipe yields 6 servings (6 pancakes)

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  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.
  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: 106 calories; 3.3 g fat; 17.3 g carbohydrates; 2.4 g protein; 31 mg cholesterol; 123 mg sodium. Full nutrition

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Love, love, love buckwheat pancakes and this recipe won’t let you down. I used a mix that had red sorghum flour and powdered buttermilk. The taste is earthy and flavorful. Thank you for the rec...