Name: Gluten-Free Buckwheat Pancakes
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1.25 cup milk; 1 egg; 1 tablespoon oil; 1 cup buckwheat flour; 0.25 tsp baking soda; 0.6666667 tsp baking powder; 0.25 tsp salt; 10 servings bacon; 10 servings eggs

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Gluten-Free Buckwheat Pancakes Recipe — Recipes Zone

Method

12 steps · 45 min

01
Whisk Wet Ingredients
In a bowl, combine the 1 egg, 1 1/4 cup milk, and 1 tablespoon oil. Whisk them together until thoroughly combined.
02
Add Dry Ingredients
Add the 1 cup buckwheat flour, 1/4 tsp baking soda, 1/4 tsp salt, and 2/3 tsp baking powder to the wet ingredients. Mix just until the dry ingredients are incorporated and the batter looks smooth.
03
Rest the Batter
Allow the batter to sit for at least 10 minutes. If you're planning ahead, you can make the batter the night before and let it rest in the refrigerator overnight.
04
Heat Skillet
Heat a large skillet to just above medium heat.
05
Grease Skillet
Add about a teaspoon of olive oil and a tablespoon of butter to the hot skillet, spreading it around to coat the cooking surface.
06
Pour Batter
Measure out about a cup of batter per pancake and pour it into the skillet.
07
Cook First Side
Cook the pancake until a good deal of bubbles rise to the top and the edges begin to firm up and look set.
08
Flip Pancakes
Flip the pancake and cook for another 30 seconds on the second side.
09
Keep Warm
Remove the cooked pancake from the skillet. Place it in a warm oven to keep it hot while you cook the rest of the batter.
10
Cook Bacon and Eggs
While the pancakes are cooking, fry the 10 servings bacon to your preferred level of crispness.
Once the bacon is done, use the rendered bacon fat to fry the 10 servings eggs.
11
Stack Pancakes
Stack the finished pancakes high on a plate.
12
Serve with Syrup
Drizzle the stacked pancakes with agave or maple syrup for a sweet counterpoint to the savory bacon and eggs.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	230kcal	12%
Fat	16g	23%
Carbohydrate	11g	4%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 1 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Sulphites	May contain

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Gluten-Free Buckwheat Pancakes Recipe

About this recipe

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Method

Whisk Wet Ingredients

Add Dry Ingredients

Rest the Batter

Heat Skillet

Grease Skillet

Pour Batter

Cook First Side

Flip Pancakes

Keep Warm

Cook Bacon and Eggs

Stack Pancakes

Serve with Syrup

Nutrition

Allergens

Reviews

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