Quinoa flour lends a nutty taste to these quick and easy buttermilk pancakes made with buckwheat flour for a gluten-free tweak on a classic recipe.
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1 egg, lightly beaten
2 tablespoons rapeseed oil
1 tablespoon honey
60g buckwheat flour
65g quinoa flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
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Method Prep:15min › Cook:5min › Ready in:20min
Combine buttermilk, egg, oil and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, bicarbonate of soda and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture; stir until evenly mixed.
Heat a lightly oiled non-stick pan or flat griddle over medium heat. Drop pancake batter, about 60ml per pancake, onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.
If you don't have buttermilk, mix 1 tablespoon white vinegar into 1 cup of skim milk and let sit for 10 minutes.