Buckwheat Pancakes

Breakfast Recipes

Diet Restrictions
  • Rice Based


2 servings

Prep / Cook Time

< 15 min


Made with

Original Rice Drink

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1 cup Arrowhead Mills® Buckwheat Flour
1 tsp Hain Pure Foods® baking powder
2 tbsps raw honey
1/2 tsp Hain® Sea Salt
1 egg
1 cup Rice Dream® Classic Original
2 tbsps Spectrum Naturals™ Grapeseed oil
1/2 tsp Vanilla Extract
  1. Preheat griddle or large skillet (if electric) to 375° F and grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
  2. Mix dry ingredients together in a medium bowl.
  3. In a separate bow mix egg, honey, rice milk, vanilla and grapeseed oil together until totally incorporated.
  4. Slowly add the wet ingredients to the dry ingredients, mixing well as you pour.
  5. Pour ¼ C batter for each pancake onto hot griddle.
  6. Cooke 1 to 1 ½ minutes, turning when edges look cooked and bubbles begin to break on surface.
  7. Continue to cook 1 to 1 ¼ minutes or until golden brown.
  8. Serve with pure maple syrup.