This is the best ever gluten free pancake recipe! Buckwheat Oat Pancakes. Warm buttery fluffy pancakes, who doesn’t love them?
By Shannon Lim
I have this strange obsession with making pancakes and crepes. Pancakes are not part of our Asian food, and I certainly do not recall mama making pancakes during my growing up years. Whenever I see any gluten free recipe, I would immediately try them. Don’t ask me how many recipes I’ve tried, I’ve lost count.
- 1 large Egg
- 330ml (1? cup) Almond Milk (or any nut milk or soy milk)
- 1 tablespoon Lemon Juice
- 2 tablespoon Honey
- 90g (1 cup) Oat Flour
- 90g (2/3 cup) Tapioca Starch
- 32g (1/3 cup) Rice Flour
- 20g (1/4 cup) Buckwheat Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 30g Unsalted Butter – melted
- Pour almond milk in a small bowl, add in lemon juice. Leave it for at least 15 mins or until the milk curdles or separates.
- Meanwhile, prepare dry ingredients. Whisk oat flour, tapioca starch, rice flour, buckwheat flour, baking powder, baking soda and salt in a large bowl until well incorporated.
- Once the almond milk curdled, add in egg and honey into the milk and whisk.
- Pour almond milk mixture into dry ingredients, whisk well. Then add in melted butter and whisk until there’s no dry ingredients lumps.
- Heat a nonstick pan over medium heat; lightly brush with oil. Pour slowly ¼ cup of the batter onto pan, holding the cup 2 inch above the pan surface. Cook until bottoms are browned and bubbles form on top of pancakes, about 2 minutes. Flip and cook another 1 minute until pan cakes are cooked through.
- Served warm with honey/butter/jam.