Gluten-free Buttermilk Pancakes

Yield: Makes 20 to 24

Your rating: None (13 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

These delicious pancakes are the real deal. Dress them up with your favorite syrup or fruit for a great breakfast treat. And don't worry if you don't have buttermilk on hand; it's easy to create a substitute.

Ingredients

Preparation

In a large mixing bowl, combine rice flour, tapioca flour, potato starch, brown sugar, baking powder, baking soda and salt. Make a well by pushing the ingredients to the sides of the bowl.

In another bowl, mix eggs, buttermilk, oil and vanilla. Add the egg mixture to the flour mixture and combine well. Do not overmix.

Heat a skillet or griddle over medium heat and oil just enough to coat evenly. Drop batter by 1/4 cups onto a hot griddle or pan. Cook until the pancakes are dry on the edges and bubbly. Flip and cook the other side until golden brown. Oil the pan again only if necessary. (Reusing the pan without oil will result in a smooth golden brown coloring.)

Leftover batter can be refrigerated for up to 5 days. Before using again, stir batter to a smooth consistency, then follow the cooking directions provided above.

Notes

I like to use brown rice flour for nutrition, and I often blend it with sweet rice flour for texture.

If you do not have buttermilk on hand, you can substitute with 2 cups and 2 tablespoons regular milk plus 2 tablespoons white or apple cider vinegar. Combine and let stand for 5 minutes before adding to dry ingredients. Milk will slightly thicken to mimic buttermilk.

Recipe by Leika Suzumura, former PCC Nutrition Educator

More about: buttermilk, gluten free, pancakes

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