Gluten-free Buckwheat Pancakes

Menu Part: 
Cuisine Type: 
12 2-oz. portions

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
Dash salt
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

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