After much trial and error trying various store bought gluten free pancake mixes which had unhealthy  blends of cornstarch and sugar, I came up with my own version of gluten free pancakes. I have to say, they are the best pancakes I’ve had . They are light , fluffy and flavorful , very nutritious and also great for someone on a candida or gluten free celiac diet. My 6 year old son prefers them to regular old wheat pancakes.

Of course, if you’re following a strict Candida diet, I would omit the buttermilk and use a watered down yogurt or kefir.
Here is the recipe:

Mix dry ingredients in one bowl

-1/2 cup buckwheat flour

-1/2 cup brown rice flour ( I use bob’s redmill)

-2 teaspoons gluten free baking powder

– 1 tsp cinnamon

In a separate bowl mix wet ingredients

1 egg

1 cup butter milk or watered down yogurt or kefir

1/2 water you can add if mix too thick

1 tsp vanilla

Mix wet with dry ingredients until a nice medium thick batter. I like to use a non stick pan with a little coconut oil. They turn out light and fluffy everytime. Enjoy!