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Light and Fluffy Buckwheat Pancakes

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Wendy1221


1 cup buckwheat flour
1/2 cup rice flour
1/4 cup tapioca starch
1/4 cup arrowroot starch
2 Tbsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
4 Tbsp oil
2 Tbsp Ener-G Egg Replacer
1/2 cup water
soy milk
1 cup frozen blueberries (optional)


I use a cast iron griddle, so the first thing I do is turn on the stove to start that heating. Then I mix the egg replacer and water. Mix all dry ingredients, then add wet, adding milk until the batter is like cake batter, it will thicken.

Cook per standard pancake directions.



Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
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.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.