You are here: Home > Gluten-Free Buttermilk Pancakes
by The FoodJumper
on August 12, 2011
in Breakfast
Pancakes are my daughter's favourite breakfast food, actually their her favourite food anytime of the day, so I want
Ingredients
- 1 cup brown rice flour
- 1/3 cup almond meal
- 1 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup low-fat buttermilk
- 2 large eggs
- 1 tablespoon butter — softened
- 1 tablespoons honey
- 2 teaspoons pure vanilla extract
- coconut oil
- Pure maple syrup
Directions
- Heat the oven to 200°F.
- In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, butter, honey, and vanilla.
- Stir the wet ingredients into the dry ingredients until combined.
- Coat a large nonstick griddle or skillet with coconut oil and heat over medium heat until hot.
- Working in batches, ladle 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading.
- Cook until golden-brown on the bottom, 1 to 2 minutes.
- Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more.
- Transfer to a cooling rack set over a large baking sheet and keep warm in the oven.
- Apply more coconut oil between each batch as needed.
- Serve the pancakes with butter and pure maple syrup.
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Tags: almond meal, bowl, brown rice flour, buttermilk pancakes, coconut, coconut oil, Gluten, nonstick griddle, Pancakes, rice
