Gluten Free Buckwheat Pancakes



1 cupbuckwheat 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)



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.

One response »

  1. Pingback: Weekly Gluten-Free Roundup – September 4, 2011 « Celiac Kitchen Witch

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