Fluffy Buckwheat Oat Pancakes
The swap
Buckwheat, which is a seed and not a kind of wheat, gives the pancakes a nutty flavor. Flax replaces the egg, and soured plant milk replaces buttermilk.
Ingredients
Free of all top 9 allergens and gluten when the packaged ingredients are. Items marked check label need a careful look.
Steps
- Stir the vinegar into the plant milk and set it aside for 5 minutes. Make the flax egg at the same time.
- Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the oil, vanilla, and flax egg into the soured milk. Pour it into the dry ingredients and stir just until no dry flour shows. Rest the batter 5 minutes so it thickens.
- Cook 1/4-cup scoops on an oiled skillet over medium-low heat until the tops bubble and the edges look set, about 3 minutes. Flip and cook 1 to 2 minutes more.
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This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.