Gluten-Free Buckwheat Buttermilk Pancakes
Makes approximately 16 medium size pancakes.
  • 3/4 cup buckwheat flour
  • 1/2 cup rice flour
  • 1/4 cup tapioca starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 2 tablespoons vegetable oil
  1. Mix dry ingredients together in a bowl. In another, smaller bowl, beat eggs lightly and add the oil and buttermilk; add egg/oil/milk mixture to dry ingredients. Stir to blend well.
  2. Pour batter onto hot, lightly greased griddle. Cook until bubbles appear; flip and continue until golden brown.
  3. Serve with your favorite syrup (maple, blueberry, etc).
Recipe by Faithfully Gluten Free at