Buckwheat and Brown Rice Flour Pancakes

  By kathleen  , , , , , ,

February 23, 2017

Easy and tasty gluten-free pancakes

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 12 pancakes


Mix together all the dry ingredients in a large bowl.

In a separate small bowl, mix together all the wet ingredients, except 1 cup of milk.

Pour wet ingredients into the dry ingredients bowl and mix until well blended.

Continue adding milk until the batter is very thick so that it just barely drops off the spoon.

You can make the first pancake and then add more milk to adjust the consistency.

Heat a dry non-stick pan over a low to medium heat.

When the surface is hot, drop a large spoonful of the batter onto it.

The batter should spread out to around 3-4 inches in diameter and begin to solidify.

When the sides look as if they are firming and there are bubbles appearing on the top surface (usually around 3 minutes), flip it over and give it the same time on the other side.

Serve with butter, fruit, or cheese. These pancakes can also be used as hamburger buns. These freeze very well and defrost back to their original state very quickly.


1 cup brown rice flour

1 cup buckwheat or oat flour

1 tsp baking powder

2 TBS oil

1 large egg, lightly beaten

2 cups milk


Nutrition Facts

Serving Size1 pancake
Sodium28 mg
Potassium167 mg
Protein4.1 g
Cholesterol19 mg
Sugar2.2 g
Total Fat4.2 g
Saturated Fat1.1 g
Total Carbohydrates19.4 g
Dietary Fiber1.6 g