Gluten Free Buttermilk Buckwheat Pancakes
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 2⁄3 cup brown sugar
- 2 tablespoons shortening
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 tablespoons canola oil
- 2 large eggs
- 1 cup buckwheat flour
- 2 cups gluten-free flour
- 1⁄2 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- 2 cups buttermilk
directions
- Sift together dry ingredients.
- In a mixer, cream together brown sugar, butter, shortening.
- Add eggs one at a time making sure they are incorporated fully.
- Whip in canola oil, vanilla.
- Add dry ingredients in parts alternating with buttermilk.
- Mix fully scraping down sides and bottom of bowl as needed. If necessary, add a little milk to get the consistency of cake batter.
- Ladle 1/2 cup onto a griddle or skillet over low heat (grease with butter if needed), gently wiggle the griddle or skillet to level the batter out to desired roundness.
- Cook until bubbles form and stay on the top, then flip.
- Cook until done.
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Reviews
-
I've been making these almost every Sunday for five years so I'm updating my review.<br/>These are really tasty pancakes, even better than wheat flour pancakes. For the non-buckwheat flour I use a blend of brown rice flour, potato starch and tapioca starch and we add blueberries or black currants. Sometimes I have to adjust the thickness of the batter but that's easy to do.<br/>I make four batches of the dry mixture at a time so all that's left is the wet ingredients. It makes it very quick to put together on the day.<br/>Thanks for posting the recipe.