INGREDIENTS
1 cup Cuisine Soliel buckwheat flour
2 ½ tbs MoreFiber™Baking Blend
1 tsp baking powder
1 egg (or egg substitute)
1 cup Almond milk (or rice milk)
2 tbs butter (or equivalent)
DIRECTIONS
Preheat a lightly greased griddle to 375ºF
In a medium bowl, combine the dry ingredients.
In a 2-cup measuring cup, whisk together the wet ingredients.
Pour the wet ingredients into the dry and mix well.
Spoon onto the prepared griddle and cook until golden brown.
Flip and cook the second side until golden.
Comments on: "Gluten Free Buckwheat Pancakes" (1)
[...] Linda at The Gluten-Free Homemaker.Baby Peas and Cheese Frittata from Marla at Family Fresh Cooking.Buckwheat Pancakes from Jayne at Aunt Jayne’s Blog.Fluffy Gluten-Free Pancakes from Lynn at Lynn’s Recipe [...]