1/2 c. buckwheat flour
1/4 c. potato starch
1/4 c. gluten-free flour mix (I used Carol Fenster’s sorghum blend)
2 tsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. milk
1 egg
1 tsp. vanilla
1/4 c. cooking oil
In a medium bowl whisk together the flours, sugar, baking powder, baking soda, and salt. In a separate bowl or glass measuring cup, combine the milk, egg, vanilla, and oil, beating slightly with a fork. Add the wet ingredients to the dry ingredients and whisk together well.
Let the batter sit and thicken for a few minutes. Heat a skillet very hot and spoon the batter onto the skillet. These brown quickly, and you might need to turn them before you see bubbles on top. Use a spatula to see how brown they are getting. This recipe made 9 medium pancakes.
Recipe from www.glutenfreehomemaker.com
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