Foolproof Gluten-Free Pancakes
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1 cup milk of your choice (full-fat, almond, oat, rice)
1 cup buckwheat flour
1 cup almond meal
1 teaspoon baking powder
- butter or coconut oil, for frying
- Place eggs and milk in a large mixing bowl. Whisk together.
Add almond meal, buckwheat flour and baking powder into the mixing bowl. Stir mixture until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.
Heat a large frypan over medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook the other side for one minute.
Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.
Serve pancakes with your choice of toppings.