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Gluten-free Buttermilk Pancakes
Golden brown, moist and flavorful gluten-free buttermilk pancakes topped with butter or peanut butter and pure maple syrup are a favorite meal at our house.
- 3/4 cup almond flour
- 1 cup millet flour
- 1/4 cup glutinous rice flour* or sweet rice flour
- 1/4 cup coconut palm sugar or regular sugar
- 1 tsp. xanthan gum
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 4 large eggs, beaten
- 2 cups buttermilk
- 1/4 cup (4 Tbsp.) unsalted butter, melted
- optional: blueberries, berries or banana slices
- In a large bowl, whisk together all of the dry ingredients.
- Add the eggs, buttermilk, and melted butter and whisk until smooth.
- Heat a large skillet or griddle over medium heat. I set my griddle for 350°.
- I usually make large pancakes, using a 1/4 cup measuring cup to pour the batter for each pancake. Cook until bubbles form on the top of each pancake, then use a spatula to flip them and cook until golden brown.
- This makes just the right amount for our family of 4, probably about 16 large pancakes.
- *Optional: Feel free to sprinkle blueberries, berries or banana slices onto each pancake before flipping. My favorites are huckleberries or raspberries! YUM!
*Despite the sound of the name, glutinous rice flour does not have gluten! It is a superfine rice flour found at Asian stores.
Usually when I get out all of these ingredients, I'll measure out the dry ingredients for a second batch into a ziploc bag, label, and put in the pantry to use in the next month.
Recipe adapted from Karen Morgan's book "Blackbird Bakery"