Who cares if you have a gluten intolerance or not? You will love these tasty gluten-free buckwheat pancakes, brought to you by renowned Spoon baker Kris Larocque.
Buckwheat is an energizing and highly nutritious “grain” that is actually a fruit seed closely related to rhubarb and sorrel. Very high in magnesium, it is linked to lowering risk of high blood pressure and high cholesterol. It has a distinctively delicious nutty flavour and the addition of ricotta makes these pancakes not only super healthy but also rich and delicious.

You’ll need…

½ cup buckwheat flour
¼ cup white rice flour
¼ corn flour
2 tbsp. corn starch
1 tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
2 eggs
1 cup extra smooth ricotta
¾ cup milk
2 tbsp. vegetable oil
1 tsp. vanilla

Mix dry and wet ingredients separately, then gently fold together, adding berries, nuts or chocolate chips if desired. My favourite combo? Chopped dried mango and cranberry with grated lemon peel!) Cook flapjacks on a hot oiled skillet until bubbles start to form on the top before you flip them over… don’t get impatient!

If you are not gluten intolerant, feel free to replace the rice and corn flours with your regular flour of choice.