How To Make Gluten-Free Buttermilk Pancakes
For a sweet and milky flavor, this pancake recipe uses buttermilk which adds a soft texture. The best part is this buttermilk pancake is gluten-free!
Serves:
Ingredients
- 1cupwhite rice flour
- â…“cupPotato Starch
- 3tbsptapioca flour
- 2tbspgranulated sugar
- 1½tspgluten-free baking powder
- ½tspBaking Soda
- ½tspxanthan gum
- 2largeeggs
- 2cupsbuttermilk
- 3tbspcanola oilor melted butter
- ½tspvanilla extract
Instructions
-
In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum.
-
Add eggs, buttermilk, canola oil, and vanilla extract. Whisk until well blended and few lumps remain.
-
Heat a large well-oiled skillet over medium-high heat. Spoon pancake batter onto griddle and cook until the bottom is golden brown.
-
Flip and cook opposite side until bottom is golden brown. Serve immediately with maple syrup or other desired topping.
Nutrition
- Calories:Â 408.53kcal
- Fat:Â 14.52g
- Saturated Fat:Â 2.38g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 8.05g
- Polyunsaturated Fat:Â 3.63g
- Carbohydrates:Â 59.10g
- Fiber:Â 1.31g
- Sugar:Â 12.31g
- Protein:Â 9.57g
- Cholesterol:Â 97.90mg
- Sodium:Â 569.97mg
- Calcium:Â 287.41mg
- Potassium:Â 252.01mg
- Iron:Â 0.95mg
- Vitamin A: 57.15µg
- Vitamin C:Â 1.23mg
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