Gluten Free Buckwheat Pancakes Recipes

Steps:

• Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
• Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.

Steps:

• In a large mixing bowl, mix together all flours and the flax seeds, baking powder, cinnamon, and salt. Create a well in the center and add the remaining wet ingredients. Use a fork to mix wellfor about a minute. Let the batter rest for about 10 minutes and preheat a large, heavy-bottomed, nonstick pan, preferably cast iron, over medium-high heat.
• When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper to pour batter and form pancakes. I usually make two at a time, but do as many as you can fi t. The pancake should start to form little air bubbles, but not as much as "normal" pancakes do, so don't worry. Cook on one side for 2 1/2 to 3 minutes, then flip and cook for 2 minutes more.

Steps:

• Mix dry ingredients in a large mixing bowl (flours, flax seeds, baking powder, cinnamon, and salt).
• Create a well in the center and add the remaining (wet) ingredients. Use a fork to mix well for about a minute. Let the batter rest for about 10 minutes and preheat a large skillet over medium-high heat.
• When pan is hot, spray with cooking spray and use an ice cream scooper to pour batter and form pancakes. The pancake will form little air bubbles, but not as much as "normal," so don't worry. Cook for 2 1/2-3 minutes, then flip and cook for 2 minutes more.