Servings: 2to 3 serves, depending on how hungry you are
60 gramsbuckwheat flour
60gramsgluten free flour blend (store bought)typically a mix of tapioca/corn/potato starch and rice flour
1tspbaking powder(gluten free)
1/2cupmilk of choice
2tsplemon juiceor apple cider vinegar
1tspground cinnamon- OPTIONAL
1-2tbspcoconut sugar or other sugar- OPTIONAL
oil of choice for cookinge.g. olive oil, coconut oil, or butter or ghee will be fine
Combine all dry ingredients (flours, bicarb, baking powder, salt, plus coconut sugar and cinnamon, if using) in a large bowl.
In a separate bowl, whisk together the milk, lemon juice, eggs and vanilla. Pour the wet ingredients into the dry ingredients and whisk thoroughly to form a smooth batter.
Heat a non-stick pan to a low-moderate heat on the stove. Add a little oil to the pan.
Drop in about 3 tbsp of batter, spread out a little if needed. Cook the pancake on one side until bubbles start forming and the edges look cooked, then flip and cook briefly on the other side. Repeat with remaining batter until all pancakes are cooked. If they brown up too quickly, reduce the heat on the stove.
Serve with toppings of choice!
*60 grams of flour is a scant half cup i.e. just under half a cup, but a bit more than a third :)*store-bought gluten free flour blends that I have used include Orgran brand and the supermarket brands (Coles and Woolworths). I am in Australia.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @moniquecormacknutrition on Instagram!