Fluffy gluten-free pancakes? They're possible! These wholesome pancakes have a rich, nutty flavour and a light texture that is out of this world. Even gluten lovers will be instant converts.
- Portion size 12 servings
- Credits : Canadian Living Magazine: May 2014
Ingredients
Method
In large bowl, whisk together buckwheat flour, cornmeal, brown rice flour, tapioca starch, sugar, baking soda, baking powder, salt and nutmeg.Whisk together buttermilk, eggs and vanilla. Stir into flour mixture just until combined. Let stand for 5 minutes. (Batter will be thick and stretchy.)
In large nonstick skillet, heat 1 tbsp of the oil over medium heat; using 1/3 cup per pancake, drop batter into pan. Cook, in batches and adding remaining oil as necessary, turning once, until pancakes are puffed and golden, about 5 minutes.
Nutritional facts per pancake: about
- Fibre 1 g
- Sodium 270 mg
- Sugars 3 g
- Protein 4 g
- Calories 131.0
- Total fat 4 g
- Cholesterol 33 mg
- Saturated fat 1 g
- Total carbohydrate 19 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 2.0
