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Gluten Free Buckwheat Pancakes

Apr 28, 2010 · 3 Comments

Ever have one of those days when you just need some good comfort food? Today was my day!!

To be completely honest, I like buckwheat, but I don’t love buckwheat. This isn’t a pancake I can personally eat plain. It must be covered in maple syrup, otherwise, I just don’t want to eat it. Covered in syrup, I love them – and can’t stop eating them!

¾ cup buckwheat
¼ cup sorghum or millet flour (I prefer sorghum)
1 ½ tsp GF baking powder
½ tsp cream of tartar
1 organic egg
1 tsp agave nectar
1 tsp GF vanilla
1 tsp cinnamon
1 cup water

In a large mixing bowl, mix together your dry ingredients. Add egg, agave, vanilla, and water and stir until well combined. Saute in a little oil over medium heat.

Top with pure maple syrup and/or fresh fruit.
Megan

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Reader Interactions

Comments

  1. Laura says

    May 29, 2011 at 3:37 pm

    A fantastic topping for pancakes is hazelnut butter with a tiny bit of maple syrop. Mmmmm

    Reply
  2. Melissa says

    May 29, 2013 at 10:29 pm

    I LOVE buckwheat pancakes! I had them once at a restaurant as a child and then day dreamed about them for years and years (yes, I’m strange that way! lol) and now they are one of the few foods I can tolerate so it’s awesome! Try adding fresh blueberries to your batter, it really goes perfectly with the buckwheat and maple syrup flavor.

    Reply

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megan ancheta

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Wife, mother, and gluten-free baker of 13+ years. Here you’ll find my tasty from-scratch recipes that are always gluten-free and dairy-free, with some vegan and grain-free, too.

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