Buckwheat and Rice Pancakes (egg free)
Simple wholesome gluten free, egg free pancakes with natural flours
Equipment
- frying pan_
Ingredients
- 100 g rice flour_
- 100 g buckwheat flour_
- 10 g arrowroot starch_ or cornstarch
- 1 tsp baking powder_
- ¼ tsp salt_
- 260 ml plant milk_ almond, oat ect.
- oil_ for frying
- maple syrup for serving
Instructions
- Mix all the dry ingredients together.
- Then add the milk and water and mix well, until the dough ist smooth.
- Heat up some oil in a frying pan.
- Pour the dough into the pan and form about 3 small pancakes.
- Fry the pancakes on medium heat and carefully flip them once brown.
- Move to a plate once they're done and fry the next ones.
- Serve with fresh fruit and maple syrup or other syrup of choice.
Notes
This Recipe is low sugar, add more sugar to the dough if you like the pancakes sweeter. The sweetness will vary depending on the milk used, obviously if you are using unsweetened almond milk you should add a little bit more sugar. I usually use oat milk with 4 g sugar per 100ml. Most sweetness comes from the syrup poured on top. If you are used to sweeter food you might want to use more sugar.