Gluten-free buckwheat pancakes

Prep 10 min
Plus Cooking time: 15 minutes
Makes 12 3 inch Pancakes



1/2 cup
dark buckwheat flour
1/4 cup
white-rice flour
1/4 cup
yellow-corn flour
2 tbsp
1 tbsp
1/4 tsp
1 cup
extra-smooth ricotta
3/4 cup
milk, or soy milk
2 tbsp
1 tsp


  • 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.

Topping Tip:

Try plain Greek yogurt, maple syrup, blueberries or peaches.


Calories 121
Protein 5 g
Carbohydrates 11 g
Fat 6 g
Fibre 1 g
Sodium 157 mg

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Photo credit: Michael Alberstat

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