Photo: Mariana Medvedeva
Gluten-Free Buckwheat Pancakes
12 ingredients
10 min + 15 min
openrecipes
Buckwheat gives these pancakes incredible flavor. These pancakes are light and thin rather than heavy and cakey. For pancakes that are even lighter in texture and flavor, use half all purpose (Adrianna’s suggestion) or whole wheat pastry flour (my default flour).
Estimated Nutrition (whole recipe, rough)
1010
Calories
29g
Protein
26g
Fat
163g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Buckwheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup buckwheat flour (or 1/2 buckwheat and 1/2 flour of choice)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk, shaken*
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Butter, for the skillet
- 1 pint strawberries, hulled and sliced into bite-sized quarters or halves
- 1 teaspoon sugar
- 1 tablespoon maple syrup or honey
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes