BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)
Categories Bread Breakfast Kid-Friendly Quick & Easy Wheat/Gluten-Free Healthy
Yield 12 Pancakes
Number Of Ingredients 11
Steps:
- Combine dry ingredients in large bowl. Whisk remaining ingredients together; stir into dry mixture just until moistened, reserving the eggs. Place batter into a tightly lidded jar for at least 24 hours and up to 48 hours. When you're ready to make these pancakes, mix the beaten egg yolks into the batter, and whip the egg white until they are light peaks, and fold into the batter. Pour batter by small ladles onto a hot nonstick griddle coated with nonstick cooking spray. Flip when bubbles form on top of the pancakes and then cook until second side is golden brown.
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Carly
[email protected]These pancakes are a bit more work than traditional pancakes, but they're definitely worth it. They're so delicious and unique.
Ellie Smith
[email protected]I'm not a fan of buckwheat, but I really enjoyed these pancakes. They're light and fluffy, and the flavor is subtle.
NUZLA FAWZ
[email protected]These pancakes are a great way to start the day. They're filling and nutritious, and they taste delicious.
Joseph Baloyi
[email protected]I'm allergic to eggs, so I substituted a flax egg in this recipe. The pancakes turned out great!
Marq Moore
[email protected]These pancakes are so good! I love the nutty flavor of the buckwheat flour.
Matej Matej
[email protected]I've tried this recipe a few times, and I've found that it's important to use fresh buttermilk. Otherwise, the pancakes don't turn out as well.
Fahmid Khan
[email protected]These pancakes were a bit too bland for my taste. I think I'll add some spices next time.
Connor Self
[email protected]I'm not sure what went wrong, but my pancakes turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Miki Tessema
[email protected]I made these pancakes for my gluten-free friend, and she loved them! They're a great alternative to traditional pancakes.
Christine kellawan
[email protected]These pancakes are a bit more dense than traditional pancakes, but I really enjoyed the flavor and texture. They're also a good source of protein and fiber.
Joseph Guerra
[email protected]I've made these pancakes several times now, and they're always a hit. They're a great way to use up leftover buttermilk.
Younas Nanu
[email protected]I was a bit skeptical about using buckwheat flour, but I'm so glad I tried this recipe. The pancakes were light and fluffy, and the buckwheat flavor was subtle but delicious.
Habumukiza Klesencio
[email protected]These pancakes were easy to make and turned out perfectly. I'll definitely be making them again.
Sandra Lawson
[email protected]I'm not a huge fan of buckwheat, but these pancakes were surprisingly good. The buttermilk and maple syrup really helped to balance out the flavor.
Melinda Kellum
[email protected]These pancakes were a hit with my family! They were fluffy and flavorful, and the buckwheat flour gave them a nice nutty taste.