Gluten-free buckwheat pancakes

21

PREP TIME

10 min

Makes

12 3 inch Pancakes

* PLUS Cooking time: 15 minutes
Gluten-free buckwheat pancakes

Photo, Michael Alberstat


Ingredients

  • 1/2 cup dark buckwheat flour
  • 1/4 cup white-rice flour
  • 1/4 cup yellow-corn flour
  • 2 tbsp cornstarch
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup extra-smooth ricotta
  • 3/4 cup milk , or soy milk
  • 2 tbsp vegetable oil
  • 1 tsp vanilla

Instructions

  • 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.

Nutrition (per serving)

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

 

Topping Tip:

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