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.
Shannon's kitchen is her playground and creative outlet, where she loves to experiment with recipes. As a Malaysian, her food influences are mainly Malay, Chinese and Indian cuisine but her curiousity in other culture lead to cross cultural cooking. On her blog JustAsDelish.com, she pursue her mission in creating healthy and delish food.