Best 2 Dairy And Gluten Free Buttermilk Pancakes Recipes
Buttermilk pancakes are a classic breakfast dish that can be enjoyed by people of all ages. However, for those with dairy and gluten sensitivities, finding a recipe that is both delicious and safe can be a challenge. Fortunately, there are many ways to make dairy and gluten free buttermilk pancakes that are just as fluffy and flavorful as the traditional version. With a few simple substitutions, you can easily create a pancake that is both healthy and satisfying. This article will guide you through the process of making the perfect dairy and gluten free buttermilk pancakes, providing you with a variety of recipes and tips to ensure a delicious and allergy-friendly meal.
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DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'
A tasty gluten-free and dairy-free pancake.
Provided by CT Kelly
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g
GLUTEN-FREE BUTTERMILK PANCAKES
Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
- Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve hot or wait until completely cooled before freezing.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.8 g, Cholesterol 38.2 mg, Fat 4.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 128.3 mg, Sugar 4.1 g
Tips:
- To make gluten-free buttermilk pancakes, use a gluten-free flour blend. You can find many different brands of gluten-free flour blends at most grocery stores.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Be sure to grease your griddle or pan well before cooking the pancakes. This will help to prevent them from sticking.
- Cook the pancakes over medium heat. If the heat is too high, the pancakes will burn on the outside before they're cooked through on the inside.
- Flip the pancakes only once. If you flip them too often, they'll become tough.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Dairy- and gluten-free buttermilk pancakes are a delicious and easy-to-make breakfast option. With a few simple ingredients, you can enjoy a stack of fluffy, flavorful pancakes that are perfect for any occasion.
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