Ingredients
9
9 servings
- •1 cup buttermilk
- •1 egg, lightly beaten
- •2 tablespoons canola oil
- •1 tablespoon honey
- •½ cup buckwheat flour
- •½ cup quinoa flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
Instructions
- Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
- Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutritional Facts
Per 9 servings
- Calories: 104
- Carbohydrate: 13g
- Fat: 5g
- Fiber: 2g
- Protein: 4g
- Sugar: 4g
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