GLUTEN FREE BUTTERMILK PANCAKES (LIKE FROM A MIX)
This recipe came from The Gluten Free Kitchen. I've been making it off and on for years. The original headnote describes them well: "These are mild, thick pancakes, fashioned after the buttermilk pancakes made from mixes that are found in the grocery store baking aisle. They are great served with butter and syrup." Since they are made with starches and no whole grain flours, they are very light - similar to white flour as compared to whole wheat. This is also handy for people just getting started with gluten free cooking or wheat eaters who want to cook for a gluten intolerant relative/friend but only have access to common grocery store ingredients (the xanthan gum isn't essential but does improve the texture). If no buttermilk on hand, substitute 3/4 cup milk and 3/4 tsp vinegar.
Provided by Lelandra
Categories Breakfast
Time 30m
Yield 15 3 inch pancakes, 3 serving(s)
Number Of Ingredients 11
Steps:
- Cream sugar and shortening in medium mixing bowl. Add all ingredients except buttermilk and mix well. While stirring slowly, add buttermilk, being sure to remove all lumps from the batter. Batter will be thin.
- Pour batter onto hot greased griddle. Cook on both sides. Because these are thick, check the sides to be sure no damp batter shows. If it does let them cook a bit longer.
Nutrition Facts : Calories 534.8, Fat 19.9, SaturatedFat 4.2, Cholesterol 73, Sodium 756.3, Carbohydrate 82.6, Fiber 2.6, Sugar 21.1, Protein 7
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Hau Hadomi Timor
t-h14@gmail.comI can't wait to try this recipe with different toppings. I think they would be great with fresh berries or whipped cream.
Ruth Uhrle
uhrle_r@hotmail.comThese pancakes are a great way to use up leftover buttermilk.
Deepak Dhami
d.deepak@yahoo.comI'm so glad I found this recipe. It's a game-changer for my gluten-free breakfast routine.
Joseph Adegbe
josepha51@gmail.comThese pancakes are the perfect way to start my day. They're filling and satisfying, without being too heavy.
RAJA ABDULRAHMAN
r.abdulrahman@hotmail.comI love that this recipe uses simple ingredients that I always have on hand.
Gias Uddin
g-uddin0@gmail.comI made these pancakes for a brunch party and they were a huge success. Everyone raved about how good they were.
ADEYEMI OLABISI ADEOLA
adeola_a@yahoo.comThese pancakes were a hit with my family! Even my picky kids loved them.
Steven Clark
c@hotmail.comI've tried many gluten-free pancake recipes, but this one is by far the best. The pancakes are so fluffy and flavorful.
Freefire Hasan
hasan84@yahoo.comThe pancakes were easy to make and turned out great! I used almond milk instead of regular milk and they were still delicious.
King Ktk
kingktk@gmail.comThese pancakes were absolutely delicious! They were light and fluffy, with a perfect golden brown color. I loved that they were gluten-free, as I have a gluten intolerance. I will definitely be making these again!