Description
This is the best ever gluten free pancake recipe! Buckwheat Oat Pancakes. Warm buttery fluffy pancakes, who doesn’t love them?
Ingredients
Units
- 1 large Egg
- 330 ml (1 1/3 cup) Almond Milk (or any nut milk or soy milk)
- 1 tablespoon Lemon Juice
- 2 tablespoon Honey
- 90 g (1 cup) Oat Flour
- 90 g (2/3 cup) Tapioca Starch
- 32 g (1/3 cup) Rice Flour
- 20 g (1/4 cup) Buckwheat Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 30 g Unsalted Butter - melted
Instructions
- 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 1/4 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American