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Quinoa Buckwheat Pancakes
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Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
20 minutes
20 minutes
Nutty quinoa and buckwheat pancakes: a gluten-free twist on a classic recipe.
Ingredients:
- 1 cup buttermilk
- 1 egg, lightly beaten
- 2 tablespoons canola oil
- 1 tablespoon honey
- 0.5 cup buckwheat flour
- 0.5 cup quinoa flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions:
- In a large bowl, mix together buttermilk, egg, canola oil, and honey. In a separate bowl, blend buckwheat flour, quinoa flour, baking powder, baking soda, and salt. Combine the two mixtures and stir until evenly mixed.
- Preheat a lightly oiled griddle over medium heat. Ladle 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form and edges are dry, about 3 to 4 minutes. Flip and cook until golden brown, about 2 to 3 minutes. Repeat with the rest of the batter.
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