Gluten Free Buckwheat Pancakes
Gluten free buckwheat pancakes! Perfect to serve with fresh berries, stewed apples and a drizzle of maple syrup!
- 70 g 1/2 cup rice flour
- 60 g 1/2 cup light buckwheat flour
- 2 tsp baking powder
- 2 tsp sugar
- 1/4 tsp salt
- 2 egg
- 160 ml 2/3 cup plain natural yogurt
Combine rice flour, buckwheat flour, baking powder, salt and sugar in a bowl.
In another bowl, combine egg and yogurt.
Add egg mixture into the flour mixture and whisk until blended.
Fry the pancakes in a little bit of oil/butter in a pancake pan/frying pan on medium heat for about 50 seconds, or until you see the upper surface start to slightly bubble, then flip them over and cook until nice and golden on both sides.
Enjoy with toppings of your choice.