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Nutrition Facts
Serving Size 1 (116g) Recipe makes 4 servings
Calories 196
Calories from Fat 50		(25%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 647mg		26%
Potassium 308mg		8%
Total Carbohydrate 31.3g		10%
	Dietary Fiber 3.1g	12%
	Sugars 10.5g
Protein 7.4g		14%
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Buttermilk Buckwheat Pancakes (gluten Free)

Recipe #123665 | 25 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: A Messy Cook
May 26, 2005

I’m posting this mainly for those of you on Zaar who can’t eat gluten…but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty’s June/July 2005 issue.

SERVES 4 (change servings and units)

Ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1 egg
1 cup low-fat buttermilk
1 tablespoon butter, melted

Directions

1
Combine dry ingredients in large bowl.
2
Whisk remaining ingredients together; stir into dry mixture just until moistened.
3
Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
4
Turn when bubbles form on top of pancakes; cook until second side is golden brown.

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Featured Reviews for This Recipe

From: Simonealisa

On Oct 5, 2009

Very good. Excellent recipe and very forgiving when using substitutes. I omitted the sugar and added 2 extra eggs, used regular milk or yogurt instead of buttermilk, and used melted coconut oil instead of butter. Added shredded carrots, walnuts, vanilla, and coconuts for a yummy treat for me and my picky-eater preschooler! (Who loved them!) Have made them several times now, this recipe is a keeper.

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From: leeniemaester

On Sep 20, 2009

Yesterday was my first gluten free day - so I obviously don't have much experience cooking gluten free, but I made these pancakes today and they were surprisingly tasty! I did double the spices because I like extra spice and added an extra tablespoon of brown sugar. Since we can't have dairy either, I had to use almond milk instead of buttermilk. Yummy with peaches and sliced almonds!!!

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From: Chef #163121

On Jul 23, 2005

I had some leftover buttermilk so I thought I'd give these a whirl. I left out the butter and threw in a tbsp of applesauce instead. The pancakes turned out great - came together well, with fluffy texture and good flavour. I got 6 bread-plate sized cakes out of this. Thanks!

3 people found this review helpful

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From: jackandfiona

On Sep 10, 2005

Being Gluten Free these are a real treat and my kids loved them. They were light and stayed fresh. However, as I made them as pikelets instead of pancakes, I doubled the sugar as I didn't find them quite sweet enough.

1 person found this review helpful

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