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
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Babar Malik
[email protected]These pancakes are the perfect way to start my day. They're light, fluffy, and flavorful. I love them with butter and syrup, or with fresh fruit and whipped cream.
Justin Lister
[email protected]I've never been a big fan of pancakes, but these buttermilk pancakes have changed my mind. They're so delicious, I can't get enough of them.
Faqeer Jani
[email protected]I'm always looking for new gluten-free recipes, and these pancakes are definitely a keeper. They're easy to make and they taste great.
Azmat Chohan
[email protected]I made these pancakes for my kids, and they gobbled them up. They loved the light and fluffy texture.
mahmudul hasan09
[email protected]These pancakes are so good, I could eat them every day.
Sean Garthoeffner
[email protected]I'm not gluten-free, but I made these pancakes for my friend who is. She loved them, and she said they were the best gluten-free pancakes she's ever had.
RJ Suhag
[email protected]These pancakes are a great way to use up leftover buttermilk. I always have buttermilk in my fridge, so it's nice to have a recipe that uses it up.
Bola Achieve
[email protected]I'm allergic to eggs, so I substituted unsweetened applesauce for the eggs in this recipe. The pancakes turned out great!
Uichan Choi
[email protected]I thought these pancakes were a bit too bland. I added some vanilla extract and cinnamon to the batter, and that helped a lot.
Alfie Richards
[email protected]I'm not sure why, but my pancakes didn't turn out as fluffy as I expected. Maybe I didn't mix the batter enough?
Williams Smith
[email protected]These pancakes are perfect for a lazy weekend breakfast. They're quick and easy to make, and they're always a crowd-pleaser.
A Brass
[email protected]I love that this recipe uses buttermilk. It gives the pancakes a really nice flavor and texture.
darjann1
[email protected]I've tried a lot of gluten-free pancake recipes, but these are by far the best. They're so close to the real thing, I can't tell the difference.
Siddiqui Babu
[email protected]I was pleasantly surprised by how easy these pancakes were to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the pancakes turned out great.
Lajpat rai Lajpat rai
[email protected]These pancakes were a hit with my family! They were light and fluffy, and the buttermilk gave them a lovely tang. I'll definitely be making these again.