Buckwheat Pancakes GFCF

These pancakes cook up light and fluffy.  They're awesome with honey!


1 cup Favorite Gluten-Free Flour Blend

1 cup buckwheat flour

2 T. brown sugar

4 t. baking powder

½ t. salt

2 eggs, beaten

2 ½ cups dairy-free milk

4 T. canola oil

In a mixing bowl, stir together flours, brown sugar, baking powder, and salt.  In another mixing bowl, combine eggs, milk, and oil.  Add to flour mixture all at once.  Stir mixture just till blended.

Pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet.

Cook till lightly browned, turning when surface begins bubbling and edges are slightly dry.

Makes about 20 pancakes.


*These freeze very well.  Let cool completely; then place plastic wrap between pancakes so they don't stick together.  Store in a heavy-duty freezer bag.  When ready to eat, just place 1 or 2 frozen pancakes on a microwave-safe plate and microwave for about 1 minute.