A Simple Yet Delicious Gluten-Free Pancake Recipe
fromagirldefloured.comagirldefloured.com/gluten-free-buttermilk-pancakes
This recipe, passed down in my family for generations, is so easy and delicious you'll give up pancake mix forever! Though I prefer to use buttermilk, it works equally well with regular milk, or even almond milk or other milk substitutes. I often double or triple the recipe to feed my hungry crew.
Ingredients
Instructions
Spray a non-stick griddle or large skillet with gluten-free cooking spray. Heat over medium low heat.
In a large mixing bowl combine the flour, sugar, baking powder, salt, cinnamon and xanthan (if using). Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add ¼ cup of milk and whisk again.
Pour batter by ¼ cupfuls onto hot griddle. Cook for about 3-5 minutes on the first side. Flip when bubbles begin to form around the edges. Cook on the remaining side for about 5 minutes more, turning down the heat if browning too quickly. Low and slow is the key to perfect gluten-free pancakes.
Serve with butter and real maple syrup.
Nutrition
- Serving Size
- 2 pancakes
- Calories
- 80 kcal
- Carbohydrate Content
- 11 g
- Protein Content
- 2 g
- Fat Content
- 3 g
- Saturated Fat Content
- 2 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 21 mg
- Sodium Content
- 214 mg
- Fiber Content
- 1 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 2 g
