This gluten-free recipe is ideal for breakfast or a light lunch with a salad.
1 cup | buckwheat flour | 130 g | |
1/2 tsp | salt | 2 g | |
1/2 tsp | baking soda | 1 g | |
1 1/2 cup | water, cold | 375 mL | |
4 tsp | canola oil | 20 mL | |
1 tbsp | margarine non-hydrogenated | 14 g | |
4 | eggs size large |
Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.
per 1 serving (90 g)
Amount % Daily Value |
Calories 230 |
Fat 11 g 17 % |
Saturated
2.3 g
12 % |
Cholesterol 220 mg |
Sodium 420 mg 17 % |
Carbohydrate 23 g 8 % |
Fibre 2 g 9 % |
Sugars 1 g |
Net Carbs 21 g |
Protein 11 g |
Vitamin A 12 % |
Vitamin C 0 % |
Calcium 4 % |
Iron 16 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Meat and Alternatives | 1 |
Fats | 1 |
A delicious alternative for gluten free eggs on "toast". Make sure to stir batter before each pancake made since the flour tends to settle in areas. I found pouring it onto the pan in a spiral led to better coverage.