Quinoa Buckwheat Pancakes

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.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 104 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.