Ingredients

• ¹⁄₂ Cup buckwheat flour
• ¹⁄₂ Cup corn flour
• ¹⁄₂ Cup tapaioca flour
• ¹⁄₂ tspn GF baking powder
• 2 Tbspn Sugar
• 1 Cup milk
• 1 egg
• 2 Tbspn vegetable oil

Method

1. Sift dry ingredients together and make a well.
2. Add wet ingredients to dry ingredients and mix well.
3. For each pancake, ensure batter is well mixed, then pour approx ¹⁄₄ cup into hot, lightly greased, non-stick frypan. Flip pancake when mostly solid and cook other side for 10-15 seconds before serving & repeating process.

Makes approx 10-12 pancakes.

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