I love this pancake recipe:



Buckwheat Pancakes
Written by Grain Free Living
This makes a thick fluffy pancake that works well as a sliced bread substitute.
Ingredients

1/2 cup buckwheat, freshly finely ground OR buckwheat flour
1 - 2 tblsp potato starch or arrowroot
pinch sea salt
1/2 tsp bi-carb / baking soda
1/4 tsp cream of tarter
1/2 tsp vinegar (apple cider vinegar is best) or lemon juice
1 tsp or splash of olive oil
water

Method

Whisk or sieve flour, starch, salt, cream of tarter and bi-carb together.
Add enough water to make a fairly thick mixture - it should be like a thick pourable cream consistency

Add vinegar and oil, combine well

In preheated non-stick frypan, pour in enough mixture to make a round "bread slice". Cook until bubbles appear and then flip and cook other side. Cook slightly longer for "toast" so the outside is crisp.

This thicker mixture makes pancakes that taste very similar to slices of toast or bread.

Works well for sandwiches or a base for breakfast eggs or butter and jam/honey.


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This website has been developed as a community resource for those who, due to health reasons or preference, are following a grain free lifestyle. We hope you find it helpful and inspiring!
COMMON SENSE REMINDER: The views expressed in this website are personal opinion only. We are not health practitioners. You should always check with your doctor or qualified health practitioner, and be prepared to take full responsibility for your own health, actions and choices in life.
General Recipe Notes
All recipes measurements are in METRIC. If you wish to convert to imperial please use the convertor tool supplied on each recipe page and use the same (either all metric or all imperial) for the whole recipe.

Some points for American readers on metric measurements are:
1 cup is 250ml which is slightly larger than the imperial 1 cup of an 8 oz measure. 1 tblspoon is 20 ml which again is slightly larger than the imperial tablespoon measure of 15ml. In most recipes this should not make too much of a difference, especially if you exchange all metric for all imperial. Cookie recipes need accuracy however so if your cookies are not turning out (either too soft or spreading too much) the problem will most likely be the measures.
Nearly all recipes are cooked in a moderate 180°C oven, which is 350 °F / Gas 4.

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