1. 3/4 cup gluten-free baking and pancake mix (such as Pamela’s®)
2. 3/4 cup water
3. 1 egg
4. 1/4 cup buckwheat flour
5. 1 tablespoon vegetable oil
Prep:5 Minutes, Cook:3 Minutes, Ready In:23 Minutes
1. blend gluten-free pancake blend, water, egg, buckwheat flour, and vegetable oil collectively in a bowl until there are not any lumps. add additional water if needed to skinny batter. let batter sit for 15 minutes for fluffier pancakes.
2. warmth a gently oiled griddle over medium-low warmness. pour 1/four cup batter onto the new griddle and cook dinner until golden brown, approximately 2 minutes. turn and prepare dinner till contrary facet is golden brown, approximately 1 minute greater.