Buckwheat and Rice Flour Pancakes

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I began to make these pancakes when I was diagnosed with SIBO and started following the low-FODMAP diet, and they were so good they became a staple in our family breakfast. I strongly suggest trying Anson Mills Gluten Free flour (the one I am using for The Italian Cookie that is launching soon) as well as their aromatic buckwheat. Using quality flour makes all the difference.

Categories: 10 Minute Recipes Recipes with Video: 10 Minute Recipes Prep Time: 5 minutes Cook Time: 15 minutes Published On: Wednesday, May 24th, 2023 Comments: 0

Ingredients

100 gr. buckwheat flour
200 gr. rice flour
460 ml. unsweetened almond milk
1 egg
3 tsp Baking powder
1 tbsp ghee important ingredient
1 dash Sea salt
1 tsp sugar

Instructions

In a mixing bowl, mix all the ingredients and whisk until nicely incorporated.
Allow to rest in the fridge for at least an hour.
Make pancakes as usual, in a non-stick skillet WITHOUT adding any butter or oil to the pan. There is ghee in the batter. TRUST ME!
Serve hot with your favorite syrup.

These keep for a few days in the fridge.

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