Gluten-Free Buckwheat Pancakes

Whisk a smooth batter of buckwheat and rice flour with milk, rest for two hours, then fry until golden brown.

Vegetarian Gluten-Free Breakfast Pancakes Buckwheat

Estimated Nutrition

Calories

kcal / serving

912.4 kcal total

Carbs

7.9g

per serving

94.6 g total

Fat

per serving

48.2 g total

Protein

2.4g

per serving

28.5 g total

Cook Time

minutes

Serves

pancakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.25

tsp

Sugar

Dairy

Butter

Melted

225

Milk

piece

Egg

Small, preferably free-range

GrainsCereals

Rice Flour

2.5

tbsp

Buckwheat Flour

Liquids

Sparkling Mineral Water

NutsSeeds

tsp

Salt

OilsFats

7.5

Vegetable Oil

Plus extra for greasing the pan

Method

Keep cooked pancakes warm on a plate until serving.

Melt the butter in a small pan.

Stir in the milk, salt, and sugar and remove from heat.

Whisk oil and eggs into a well in the flours.

Gradually incorporate the milk mixture and whisk in the sparkling water until smooth.

Strain the batter and refrigerate for at least two hours.

Heat a 15-18cm frying pan with a little oil.

Pour enough batter to cover the base of the pan.

Cook for 2 minutes per side until golden.