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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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Servings
0
Ingredients
US Customary
Metric
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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