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!
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Serves:
Ingredients
- 1cupwhite rice flour
- ⅓cupPotato 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.
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Add eggs, buttermilk, canola oil, and vanilla extract. Whisk until well blended and few lumps remain.
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Heat a large well-oiled skillet over medium-high heat. Spoon pancake batter onto griddle and cook until the bottom is golden brown.
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Flip and cook opposite side until bottom is golden brown. Serve immediately with maple syrup or other desired topping.
Nutrition
- Calories: 408.53kcal
- Fat: 14.52g
- Saturated Fat: 2.38g
- Trans Fat: 0.05g
- Monounsaturated Fat: 8.05g
- Polyunsaturated Fat: 3.63g
- Carbohydrates: 59.10g
- Fiber: 1.31g
- Sugar: 12.31g
- Protein: 9.57g
- Cholesterol: 97.90mg
- Sodium: 569.97mg
- Calcium: 287.41mg
- Potassium: 252.01mg
- Iron: 0.95mg
- Vitamin A: 57.15µg
- Vitamin C: 1.23mg
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