Low-Calorie Gluten-Free Buckwheat Pancake Recipe
Low-Calorie Gluten-Free Buckwheat Pancakes are made from a mixture of buckwheat, gluten-free flour, and buttermilk.
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Ingredients
- 2 cups milk
- 2 cups hot water
- 2 tsps instant yeast or 1 cake yeast
- 4 cups buckwheat flour add more, if needed
- 1/2 tsp baking soda
- 1 tbsp molasses
- 1 tsp salt
- 1 cup water
Instructions
- Heat the milk and hot water together.
- Let’s cool to lukewarm, then add in the yeast and dissolve in the mixture.
- Sift in the buckwheat flour and mix well to make a thin batter (which can be poured). Let rise overnight.
- Preheat a non-stick griddle.
- Add the baking soda, molasses, and salt to 1 cup of water.
- Pour in 2 tbsps of pancake batter and cook until both sides are done.
- Serve hot with low-calorie syrup.
Notes
Each serving of 1 piece is about 49 calories.
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