Gluten Free Buttermilk Buckwheat Pancakes Recipe

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Gluten Free Buttermilk Buckwheat Pancakes
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Ingredients:

Directions:

  1. Sift together dry ingredients.
  2. In a mixer, cream together brown sugar, butter, shortening.
  3. Add eggs one at a time making sure they are incorporated fully.
  4. Whip in canola oil, vanilla.
  5. Add dry ingredients in parts alternating with buttermilk.
  6. Mix fully scraping down sides and bottom of bowl as needed. If necessary, add a little milk to get the consistency of cake batter.
  7. Ladle 1/2 cup onto a griddle or skillet over low heat (grease with butter if needed), gently wiggle the griddle or skillet to level the batter out to desired roundness.
  8. Cook until bubbles form and stay on the top, then flip.
  9. Cook until done.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 566.66 Kcal (2372 kJ)
Calories from fat 245.94 Kcal
% Daily Value*
Total Fat 27.33g 42%
Cholesterol 91.34mg 30%
Sodium 329.07mg 14%
Potassium 793.75mg 17%
Total Carbs 75.66g 25%
Sugars 28.62g 114%
Dietary Fiber 7.22g 29%
Protein 11.35g 23%
Vitamin A 0.1mg 3%
Iron 1.8mg 10%
Calcium 359.7mg 36%
Amount Per 100 g
Calories 223.58 Kcal (936 kJ)
Calories from fat 97.04 Kcal
% Daily Value*
Total Fat 10.78g 42%
Cholesterol 36.04mg 30%
Sodium 129.84mg 14%
Potassium 313.18mg 17%
Total Carbs 29.85g 25%
Sugars 11.29g 114%
Dietary Fiber 2.85g 29%
Protein 4.48g 23%
Iron 0.7mg 10%
Calcium 141.9mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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