Ingredients
- ¾ cup gluten-free baking and pancake mix (such as Pamela's®)
- ¾ cup water
- 1 egg
- ¼ cup buckwheat flour
- 1 tablespoon vegetable oil
Why This Recipe Is So Enjoyable
These pancakes are a great option for anyone avoiding gluten without sacrificing flavor. Buckwheat adds a nutty taste and is packed with nutrients like fiber and protein. They are fluffy, hearty, and perfect for a wholesome breakfast.
Tips For Perfect Results
- Use a non-stick pan or lightly grease your skillet to prevent sticking.
- Let the batter rest for 5-10 minutes before cooking to improve texture.
- Cook on medium heat to ensure the pancakes cook through without burning.
- Let the batter rest for 5-10 minutes before cooking to improve texture.
- Cook on medium heat to ensure the pancakes cook through without burning.
Step 1
In a bowl, combine the gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil. Stir everything together until the batter is smooth and free of lumps. If it feels too thick, add a little more water to loosen it up. Let the batter rest for about 15 minutes—this helps the pancakes come out nice and fluffy.
Step 2
Heat a lightly oiled griddle or non-stick pan over medium-low heat. Once hot, pour about 1/4 cup of batter onto the surface. Cook the pancake for around 2 minutes, or until you see bubbles forming and the edges start to look set. Flip it over and cook for another minute or so, until the other side is golden brown.
Step 3
Keep going until you've used up all the batter, adding a bit more oil to the pan if needed. Serve warm and enjoy!
Serving Style Ideas
Serve warm with fresh berries, a drizzle of maple syrup, or a dollop of yogurt. They also pair well with nut butters or a sprinkle of chopped nuts for added crunch and flavor.
How To Preserve This Dish
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave. You can also freeze the pancakes individually and reheat them as needed for a quick breakfast option.
