Gluten-Free Buttermilk Pancakes
This recipe, passed down in my family for generations, is easy and delicious. Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.
Spray a non-stick griddle or large skillet with gluten-free cooking spray. Heat over medium low heat.
In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon and xanthan (if using). Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add ¼ cup of milk and whisk again.
Pour batter by ¼ cupfuls onto hot griddle. Cook for about 3-5 minutes on the first side. Flip when bubbles begin to form around the edges. Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes.
Serve with butter and real maple syrup.
I prefer to use a gluten-free flour blend because it's easier than mixing gluten free flours. But if you prefer, you can use 1/2 cup of brown rice flour, 1/4 cup of tapioca flour, and 1/4 cup of potato starch instead.
Gluten free pancakes are notorious for being undercooked and gooey in the middle. The key to prevent this is to cook the pancakes for longer at a lower temperature.
Serving: 2pancakesCalories: 80kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 214mgPotassium: 43mgFiber: 1gSugar: 4gVitamin A: 119IUVitamin C: 1mgCalcium: 79mgIron: 1mg