An easy way to add fiber to your gluten-free pancakes. Optional ingredients: blueberries or bananas, walnuts or pecans.
Ingredients
- 0.75 cups gluten-free baking and pancake mix , such as Pamela's®
- 0.75 cups water
- 1 egg
- 0.25 cups buckwheat flour
- 1 tablespoon vegetable oil
Instructions
-
1
Mix gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil together in a bowl until there are no lumps. Add additional water if needed to thin batter. Let batter sit for 15 minutes for fluffier pancakes.
-
2
Heat a lightly oiled griddle over medium-low heat. Pour 1/4 cup batter onto the hot griddle and cook until golden brown, about 2 minutes. Flip and cook until opposite side is golden brown, about 1 minute more.
Nutrition Facts
Per serving
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