Gluten Free Buttermilk Pancakes
Gluten Free Buttermilk Pancakes are mouthwatering and irresistible. These lovely pancakes are made with buttermilk or soured milk and gluten free flour. They're terrific served with maple syrup and topped with fresh fruit. This is a great recipe for a holiday or company breakfast, especially if you're serving guests with gluten intolerance.
Equipment
- 1 large skillet or griddle
- 1 large mixing bowl
- 1 whisk
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 1 cup gluten free flour (I prefer Cup4Cup)
- 1 large egg
- 1 tbsp. canola oil or use avocado or coconut oil, plus more oil to fry the pancakes
- 3/4 cup 2% milk
- 2 tbsp. vinegar
- 2 tbsp. butter for serving
- 1/2 cup Maple syrup for serving
Instructions
- Add vinegar to milk and allow to sit out on counter for 3-5 minutes, until milk curdles.
- Whisk GF flour, egg, 1 tbsp. oil and soured milk until no lumps remain.
- Heat oil in skillet or griddle.
- Add pancake batter and cook about 3-5 minutes on each side, or until done.
- Serve pancakes topped with butter, maple syrup and fruit if desired.
- Yield: 3 large pancakes.
Notes
NOTE: Reduce calories by using cooking spray to cook the pancakes in.
NOTE: I used Pamela's pancake and baking mix because that was the only product available back at the time. I prefer almost any other GF flour over this product for taste and texture.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 671kcalCarbohydrates: 102gProtein: 12gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 132mgSodium: 180mgPotassium: 343mgFiber: 6gSugar: 55gVitamin A: 595IUVitamin C: 0.2mgCalcium: 252mgIron: 3mg
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