Gluten-free buckwheat pancakes
24
- Prep Time10 mins
- Total Time10 mins
- Makes12 3 inch Pancakes
Photo, Michael Alberstat
Buckwheat gives these hearty, filling pancakes a savoury, earthy flavour.
Ingredients
1/2 cup dark buckwheat flour
1/4 cup white-rice flour
1/4 cup yellow-corn flour
2 tbsp cornstarch
1 tbsp baking powder
1/4 tsp salt
2 eggs
1 cup extra-smooth ricotta
3/4 cup milk, or soy milk
2 tbsp vegetable oil
1 tsp vanilla
Instructions
WHISK flours with cornstarch, baking powder and salt in a large bowl. Whisk eggs with ricotta, milk, oil and vanilla in a medium bowl. Stir into flour mixture.
HEAT a large non-stick frying pan over medium. Scoop about 1/4 cup batter into pan. There should be room for 3 pancakes in the pan. Cook until bubbles form on the top, 1 to 2 min. Flip and cook until golden-brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with maple syrup and fruit.
Nutrition (per serving)
Calories 121, Protein 5g, Carbohydrates 11g, Fat 6g, Fibre 1g, Sodium 157mg.
Topping Tip:
Try plain Greek yogurt, maple syrup, blueberries or peaches.