Avg. rating 4 from 4 votes.Recipe Created By: rieweaves
1/2 cup buckwheat flour
1 egg or equivalent replacement
1/2 cup wheat-free baking mix
2 Tbsp canola oil
2 tsp baking soda
2 Tbsp honey
1 cup milk or dairy-free milk alternative
Mix all ingredients. Pour by quarter cupfuls onto hot non-stick, well-oiled griddle.
Wait until the top of each pancake is almost dry before flipping. These cakes are too tender to hold over in the oven, but tasty straight off the griddle.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about
egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about
wheat and gluten substitutions.
Avg. rating 4 from 4 votes.