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Allie's Awesome Buckwheat Pancakes Baking Mix
Buckwheat, in the rhubarb family, is a wonderful gluten-free alternative way to increase the fiber and protein in your diet. These light gluten-free pancakes have a delicious flavor and are named for my niece, Allie, who devours them. Kids and adults will have no idea they're eating something a little healthier. This gluten-free mix can also be used to make pumpkin pancakes, double chocolate chip pancakes, banana pancakes, and double chocolate chip pancakes. Yields 20 large pancakes.
Ingredients - rice flour, buckwheat flour, tapioca starch, brown rice flour, sugar, baking soda, aluminum-free corn-free baking powder (sodium acid pyrophosphate, baking soda, tapioca starch, monocalcium phosphate), salt, niacin (Vitamin B3), reduced iron, calcium carbonate, thiamin mononitrate (Vitamin B1), folic acid (Vitamin B9), riboflavin (Vitamin B2)
Could never find any pancake mix that was gluten free as well as soy free, until now. The pancakes come out nice and fluffy. I like to add blueberries to the batter.
Tastes just like the real thing. My son is allergic to so many things I thought we'd never be able to have pancakes again. The recipe does call for eggs but I just substituted apple sauce and the taste was great.
These work for me.. with some butter and syrup I couldn't tell the difference. Easy to make and easy to eat!
I made the pumpkin pancake recipe from the box - plus some chocolate chips - they were REALLY yummy! Great texture - very moist.
When I first mixed them, I wondered about the darker color--forgetting that these are buckwheat pancakes. The batter was too thick using the lower amt. of liquid listed on the recipe, so I just added a bit more. They were delicious! I will definitely buy more!