Quinoa Buckwheat Pancakes recipe

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Ingredients

1 cup buttermilk
1 egg, lightly beaten
2 tablespoons canola oil
1 tablespoon honey
½ cup buckwheat flour
½ cup quinoa flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Nutrition Info

103.8 calories
carbohydrate: 12.6 g
cholesterol: 21.8 mg
fat: 4.6 g
fiber: 2.4 g
protein: 3.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 292 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine buttermilk, egg, canola oil, and honey together in a large bowl. Mix buckwheat flour, quinoa flour, baking powder, baking soda, and salt together in a bowl until blended. Incorporate flour mixture into the buttermilk mixture, stir until evenly mixed.

  2. Heat a lightly oiled griddle over medium heat. Drop batter, 1/4 cup per pancake, onto the griddle 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 batter.

Recipe Yield

9 pancakes

Recipe Note

I tweaked a classic pancake recipe to use buckwheat flour, then included quinoa flour for the great nutty taste. A great-tasting, gluten-free breakfast treat that's great with some blueberry or other fruit syrup. This recipe converted my wife from a non-pancake eater! Keep finished pancakes warm on a plate in a 150 degree F (65 degree C) oven while cooking the rest of the batter.

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