Recently I have been instructed to eat gluten free food. What a bummer! I had to let go of so many sweet things, and things I enjoyed. But instead of nagging about it and feel sorry for myself I’ve decided to find a gluten free version of my favorite foods. And that’s how this pancake recipe came about. I hope you’ll like it. And mind you, once you have a premade mix, you’ll have a stack of pancakes in no time.

Servings: 10

Ingredients

For the Pancake Mix:

¾ cup white rice flour

1 cup brown rice flour

1 cup gluten free oat flour

¼ cup yellow cornmeal

1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)

¾ teaspoon xanthan gum

1 teaspoon salt

½ tablespoon baking soda

1 tablespoon baking powder

¼ cup granulated sugar

For the pancakes:

1 cup Gluten Free Pancake Mix

1 Tbsp butter, melted

1 large egg

1 – 1 ½ cups low-fat buttermilk

Instructions:

In a large bowl add all the dry ingredients and blend them together, make sure everything is entirely mixed. Once you have this mix you can go ahead and make some gluten free pancakes. You will have to whisk the egg, the buttermilk and a tablespoon of melted butter or coconut oil. Add in 1 cup of the mix. If you find your batter too thick add extra buttermilk. Let batter set aside for about 10 minutes and get your griddle to medium heat. Lightly grease it and put ¼ cups of the batter. Cook till edges appear dry, or roughly 3-4 minutes, but make sure they don’t get burnt. Adjust heat as needed. Cook for 2 more minutes, or until the other side is golden brown and the pancake feels firm. Serve the pancakes with some maple syrup or butter and honey.