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Ingredients23 m servings 106 cals
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.
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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