This recipe serves 3-4 people depending on the size of the pancakes, but you can multiply the recipe if you need to serve more. You can substitute the buttermilk with almond milk if you have a lactose allergy, just use 3/4 Cup (207g) of almond milk. Notice how there’s no egg as well! So if you are vegan, these are perfect for you!

This recipe serves 2 people but multiplies well if you need to make more.

Ingredients:

1/3 Cup plus 1 Tbs (50g) Gluten Free All-Purpose Flour Blend

1/3 Cup plus 1 Tbs (50g) Buckwheat Flour

½ Tsp Xanthan Gum (if your all-purpose flour blend does not include it)

2 Tbs (24g) Granulated Sugar or Sugar Substitute (I recommend Stevia)

¼ Tsp (2g) Salt

½ Tsp (2g) Baking Soda

1/8 Tsp (a pinch) Ground Nutmeg

¼ Tsp (1g) Ground Cinnamon

1 Cup (225g, 237 mL) Buttermilk

1 ½ Tbs (18g) Coconut Oil, melted 

½ Tsp (4g) Vanilla Extract

 Directions:

1.     In a large bowl, combine the gluten free flour, buckwheat flour, xanthan gum (if using), sugar or sugar substitute, salt, baking soda, nutmeg and cinnamon. 

2.     Add the buttermilk and stir to combine, then add the coconut oil and vanilla and stir until well combined. 

3.     If you are using a griddle, preheat it to 350 degrees F (175 C), and if you’re using a skillet on the stove, melt 1 ½ Tbs unsalted butter or coconut oil in the skillet over medium-high heat until bubbly but not brown. 

4.     Pour about 1/3 Cup of batter for each pancake and cook for 2-3 minutes, until the bottom side is golden brown, and the edges turn pale. Bubbles will start to appear on the top surface as well. Flip and cook for another 2 minutes or until cooked through. 

Serve with maple syrup immediately! These will keep in an airtight container in the refrigerator for up to 4 days.