Buckwheat Pancakes (Gluten-Free)

Buckwheat Pancakes (Gluten-Free) - 2 Guiding Stars

Active Time

10 min.

Total Time

30 min.

Servings

4 (109 g)

If you choose the source of your buckwheat flour carefully, these pancakes are gluten-free. Using whipped egg whites gives them loft and tenderness to rival a traditional pancake–well worth the work.

Ingredients

1⅓ cup buckwheat flour
2 tsp. baking powder
¼ tsp. salt
⅓ cup plain yogurt
⅓ cup skim milk
2 Tbsp. water
1 Tbsp. melted butter
2 tsp. vanilla extract (optional)
2 egg whites

Directions

Combine the flour, baking powder, and salt in a medium mixing bowl.
Whisk together yogurt, milk, and water. Add the melted butter (and vanilla, if using) to the milk mixture and stir to combine.
In a clean metal or glass bowl, beat the egg whites with a mixer until soft peaks form (2-3 minutes).
Combine the dry and liquid mixtures together. Add half the beaten whites and stir gently to combine, then add the remaining whites and fold gently into the batter, preserving as much air as possible. Allow to stand until bubbling (2-3 minutes).
Heat a griddle over medium-high heat. Ladle about 2 tablespoons of batter onto the pan to form a 4″ pancake. Cook until center is bubbly and edges are dry (1 and a half minute). Flip and continue to cook until the center is done (30-45 seconds). Remove to a plate in a just-warm oven and repeat this step until batter is gone.
Serve hot, topped with fruit.

Nutritional analysis per serving: Calories 185; Total Fat 4.5g (6% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 9mg (3% DV); Sodium 380mg (17% DV); Total Carbohydrate 31g (11% DV); Dietary Fiber 4g (14% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 6% DV; Calcium 20% DV; Iron 10% DV; Potassium 8% DV; Manganese 35% DV; Phosphorus 30% DV; Magnesium 25% DV.