Make Light, Fluffy Gluten-Free Buttermilk Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1/2 teaspoon vanilla extract (optional)
- 1 teaspoon gluten-free baking powder
- 1 cup plus 2 tablespoons homemade gluten-free flour blen below)
- 2 tablespoons sweet-rice flour
- 2 tablespoons cane sugar
- 1 1/4 cups buttermilk or 1 cup plus 3 tablespoons milk + 1 ta
- 2 tablespoons light olive oil or your favorite vegetable oil
- cook's note: i used 1 cup plus 2 tablespoons of my potato starch, tapioca starch and guar gum) plus 2 tablespoons sweet-rice flour.
- if you use a gluten-free all-purpose flour blend w don't add more guar gum to this recipe. if you are using a gf flour blend without added guar gum, add 1/4 teaspoon of your favorite guar gum to this recipe.
- Carbohydrate 4.94184472222222 g
- Cholesterol 116.591666666667 mg
- Fat 31.5150405555556 g
- Fiber 0.00229166668984625 g
- Protein 1.37099861111111 g
- Saturated Fat 19.6925038888889 g
- Serving Size 1 1 servings GF Pancake (52g)
- Sodium 290.977888888889 mg
- Sugar 4.93955305553238 g
- Trans Fat 2.28709722222222 g
- Calories 302 calories
Preparation Combine GF flour blend, sweet-rice flour, cane sugar, GF baking powder, baking soda, and salt in a mixing bowl and whisk to thoroughly blend. Combine buttermilk, oil, egg and vanilla in a separate mixing bowl. Whisk to combine. If you are making your own "buttermilk," pour milk into a mixing bowl. Add white vinegar and let sit for about 5 minutes. Then add olive oil, egg and vanilla extract to the milk mixture. Whisk to blend. Stir milk mixture into dry ingredients and whisk until batter is smooth. If batter looks too thick, add more milk, 1 teaspoon at a time. Heat a skillet over medium-high heat. Lightly brush the skillet will light olive oil or canola oil. For medium-sized pancakes, use a 1/4-cup measuring cup for each pancake. Pour into heated skillet and cook until bubbles form and the bottom is golden brown. Flip and cook second side until golden. For larger pancakes, use a 1/3-cup measuring cup to measure batter for each pancake. To freeze pancakes, allow to completely cool. Wrap each pancake separately and place in a plastic freezer bag.Note: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
