Name: Buckwheat and Rice Flour Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 20-22 pancakes
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

Buckwheat and Rice Flour Pancakes

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.

Recipes with Video

10 Minute Recipes

Servings	Prep Time
20-22pancakes	5minutes

Cook Time	Passive Time
15minutes	1+hour

Servings	Prep Time
20-22pancakes	5minutes

Cook Time	Passive Time
15minutes	1+hour

Ingredients

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

Recipe Notes

These keep for a few days in the fridge.