Ingredients
6
6 servings
- •¾ cup gluten-free baking and pancake mix (such as Pamela's®)
- •¾ cup water
- •1 egg
- •¼ cup buckwheat flour
- •1 tablespoon vegetable oil
Instructions
- Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
- Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.
Nutritional Facts
Per 6 servings
- Calories: 106
- Carbohydrate: 17g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g
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