An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.
Preparation Details
Prep Time: 5 mins
Cook Time: 3 mins
Total Time: 23 mins
Servings: 6
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
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.
