Buckwheat Pancakes

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Servings 12pancakes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 61
Rating: 2.84
You:
Rate this recipe!
Servings 12pancakes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix dry ingredients in a bowl. Add liquids and whisk to mix.
  2. Preheat pancake griddle until a drop of water will "dance" on it. (Oil or spray griddle as needed).
  3. Spoon batter onto hot griddle to make pancakes about 4-5" across. Turn when edges seem dry (they won’t brown much because they don’t contain sugar).
  4. Keep cakes warm while you cook remaining cakes (or cool on racks to use as flatbread).
  5. Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.
Recipe Notes

Buckwheat Flour is not produced in our gluten free facility and may contain gluten.

Products Used in this Recipe
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