Gluten-free Buttermilk Pancakes
Yield: Makes 20 to 24
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.
- 1 1/2 cups rice flour (see note) Add to list
- 3/4 cup tapioca flour Add to list
- 3/4 cup potato starch Add to list
- 3 tablespoons brown sugar Add to list
- 1 tablespoon baking powder Add to list
- 1 1/2 teaspoons baking soda Add to list
- 1/2 teaspoon salt Add to list
- 2 beaten eggs Add to list
- 2 1/4 cups buttermilk (see note) Add to list
- 3 tablespoons oil Add to list
- 1 teaspoon vanilla Add to list
- 1 to 2 teaspoons oil for pan Add to list
In a large mixing bowl, combine the 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 the eggs, buttermilk, oil and vanilla. Add the egg mixture to the flour mixture and combine well. Do not overmix.
Heat pan over medium heat. Oil skillet 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.
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 of regular milk plus 2 tablespoons of vinegar. Combine and let stand for 5 minutes before adding to dry ingredients. Milk will slightly thicken to mimic buttermilk.
Recipe by, former PCC Nutrition Educator