Preparation time: ten mins

Cooking time: fifteen mins

Servings: two

 

Ingredients:

half big-size egg

one teacups of unsweetened rice

milk

half teacup of buckwheat flour

half tsp of white vinegar

three-quarter tsp of sugar

quarter teacup all-purpose flour

half tsp of vanilla extract

half tsp of baking powder

one tbsp of butter, divided

 

Directions:

Blend the vinegar and rice milk inside a small container. Sit for five minutes.

In the meantime, combine the all-purpose flour and buckwheat flour inside a big basin. Stir in the baking powder and sugar to blend.

Mix the rice milk with the vanilla and egg after adding them. Stir to blend the dry ingredients with the wet components.

Melt 3/4 teaspoons of butter inside a big pot across moderate flame. The batter should be poured into the skillet using a 14-cup measuring cup. Cook the pancakes for 2 – 3 minutes or until they start to bubble mildly.

Cook for one to two minutes on the other side before flipping. Put the cooked pancakes on a serving dish and continue cooking the batter in the skillet in batches, using more butter as necessary.

 

Per serving:

Calories: 281kcal

Fat: 9g; Carbs: 43g

Protein: 7g

Sodium: 232mg

Potassium: 339mg

Phosphorus: 147mg