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.


Puffy Flap Jacks


1 cup milk

1 cup gf flour mix

6 eggs

¼ cup melted butter or margarine

¼ tsp salt


Preheat oven to 400°F.

Grease 24 muffin tins

Place milk eggs and butter into a blender and mix until smooth.

Gradually add the GF flour mix and salt.

Blend 2 to 3 minutes.

Pour into greased muffin tins.

Bake 15 minutes.

Gluten Free Peanut Butter Pancakes


2 tbs. peanut butter

2 eggs

¼ tsp. baking soda


In a medium bowl, mix all ingredients together.

Pour onto a preheated and greased griddle.

When bottoms are slightly browned, flip over and cook second side. (Flip only once)

Serve topped with fruit or maple syrup.