An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

106 calories; protein 2.4g 5% DV; carbohydrates 17.3g 6% DV; fat 3.3g 5% DV; cholesterol 31mg 10% DV; sodium 123.4mg 5% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
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 recipe. Read More