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Ingredients23 m servings 106
Original recipe yields 6 servings (6 pancakes)
- 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.
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Per Serving: 106 calories; 3.3 17.3 2.4 31 123 Full nutrition
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