Gluten-free buckwheat pancakes -

1.Whisk flours with cornstarch, baking powder and salt in a large bowl. Whisk eggs with ricotta, milk, oil and vanilla in a medium bowl. Stir into flour mixture.

2.Heat a large non-stick frying pan over medium. Scoop about 1/4 cup batter into pan. There should be room for 3 pancakes in the pan. Cook until bubbles form on the top, 1 to 2 min. Flip and cook until golden-brown, about 2 more min. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover to keep warm. Repeat with remaining batter. Serve with maple syrup and fruit.



Topping Tip:
Try plain Greek yogurt, maple syrup, blueberries or peaches.

Ingredients 1/2 cup dark buckwheat flour


1/4 cup white-rice flour

1/4 cup yellow-corn flour

2 tbsp cornstarch

1 tbsp baking powder

1/4 tsp salt

2 eggs

1 cup extra-smooth ricotta

3/4 cup milk or soy milk

2 tbsp vegetable oil

1 tsp vanilla

Gluten-free buckwheat pancakes - Chatelaine Recipes