Gluten-free Buckwheat Pancakes
Using buckwheat flour and xanthan gum in these pancakes allows customers with gluten intolerances to enjoy the breakfast staple without worry.
1 cup buckwheat flour
1 tsp. baking powder
2 tbsp. sugar
1 tsp. xanthan gum
1 egg, beaten
11/2 cup milk
2 tbsp. melted butter or vegetable oil
1. Preheat griddle to 375°F. Grease lightly with oil or spray with pan spray.
2. Mix dry ingredients. Add egg, milk and butter or oil, mixing well after each addition.
3. Pour 1/4 cup batter onto hot griddle and cook until bubbles break on surface. Turn and cook an additional 1 to 11/2 mins. or until browned.
Recipe by James Rose, Skidmore College