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Gluten-Free & Wheat-Free
Buttermilk Buckwheat Pancakes

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 232-233)

Gluten-Free Buttermilk Buckwheat Pancakes: A light and fluffy buttermilk pancake with the subtle flavor of buckwheat, cinnamon, and molasses. Add chocolate chips or berries as a treat!

Buttermilk Buckwheat Pancakes that leverage the awesome flavor of Buckwheat grain.

Gluten-Free Recipe Card and Pictures

Gluten-Free Buttermilk Buckwheat Pancakes
1	Egg
2	Cups Buttermilk
1	Tablespoon Vanilla
2	Tablespoons Molasses
1	Tablespoon Cinnamon (or, to taste)
1	Teaspoon Baking Soda
1	Cup Buckwheat Flour
1	Cup Rice Flour

Approximately seven 6-7" pancakes.

Baker’s Tip

For a nice variation, add a few chocolate chips or berries to the mix. Top with maple syrup (as pictured).

The rice flour can be either white rice or brown rice flour per your preference.

  1. Place egg in a 2-quart mixing bowl and beat well.
  2. Add buttermilk, vanilla, and molasses; mix.
  3. Add remaining ingredients and mix until even consistency.
  4. Use a soup ladle (or ½ cup measuring cup) to pour batter onto griddle.
  5. If adding optional berries or chocolate chips, scatter them on surface of pancake before flipping it.
  6. Flip pancake once a few bubbles form on surface.
  7. Continue frying until golden brown and cooked through.

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