Quinoa Buckwheat Pancakes

Prep Time:
15 mins

Cook Time:
5 mins

Total Time:
20 mins

Servings:
9

Yield:
9 pancakes

Ingredients

Directions

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.

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.

Cook's Notes:

If you don't have buttermilk, mix 1 tablespoon white vinegar into 1 cup of skim milk and let sit for 10 minutes.

If you don't have quinoa flour, grind dry quinoa 1/4 cup at a time in a coffee grinder/spice mill until you have the right amount.

Nutrition Facts (per serving)

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