Some delicious gluten-free pancakes made with a mix of buckwheat flour and gluten-free all-purpose flour. Perfect for a weekend family brunch!
Mix the 2 flours, baking powder and salt in a large mixing bowl.
Stir in cold water, mix well and let sit for 5 minutes.
Stir in hot water. Mix vigorously until all of the additional water is properly incorporated into the batter.
Pour 2 tbsp coconut oil in a large frying pan over medium-low heat and fry the pancakes on one side only for about 5 minutes. (Don’t flip the pancakes. This is important, you want a delicious golden crust to form on the bottom and several bubbles to appear on top. The more bubbles, the better the pancake!)
Repeat step 4 until there is no more batter left.
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* Additional topping ideas were given above the recipe box.
** Nutrition information was calculated without any toppings.