This gluten-free pancake mix yields light, fluffy pancakes that you can add pretty much anything to and enjoy.


  • ½ cup buckwheat flour

  • ½ cup rice flour

  • 1 tsp baking powder

  • 1 tbs white sugar

  • 1 egg, separated

  • 1 cup gluten-free soy milk

  • pinch of salt

  • 1 tbs oil


  • 1.

    Sift the flours and baking powder into a bowl. Add the salt and sugar and make a well in the middle. Pour the egg yolk, milk and oil in and whisk well until just combined.

  • 2.

    Whisk the egg white until peaks form and gently fold into the batter. Let the batter rest for 20 minutes.

  • 3.

    Heat a non-stick frying pan over medium heat and spray with oil. Drop tablespoons of the batter onto the pan. Cook the pancakes until bubbles appear on the top side and then flip it over. Cook for another minute or so until golden.

  • 4.

    Serve immediately with sliced fresh fruit and soy yoghurt.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 674kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 19g
  • Carbohydrate 120g
  • Sugar 13g
  • Sodium 426mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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3 comments • 13 ratings
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Posted by Report
Nice ;)
Posted by Report
Posted by hungry girlReport
Hi Vicki, I have halved this recipe and it turned out fine!