Buttermilk Pancakes Recipe
Daily Value: 11%
Vegetarian, Gluten-Free, Wheat-Free
|Folic Acid (B9)||27µg||7%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
When I ask my son Joseph, “What do you want for breakfast?” he invariably yells, “Pancakes!” Now, with this light and fluffy gluten-free version, everyone will want to join in that chorus. Make them unique for each individual by adding ingredients like chocolate chips, blueberries, butterscotch chips, bananas, or walnuts to each pancake as it cooks and watch the pancakes disappear!
- ½ cup tapioca flour
- ¼ cup corn flour
- ¼ cup white rice flour
- 1 teaspoon baking powder
- 2 tablespoons flaxseed meal
- 1 teaspoon granulated sugar
- ¾ cup buttermilk
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Maple syrup, for serving
In a medium bowl, sift together the tapioca flour, corn flour, white rice flour, and baking powder. Whisk in the flaxseed meal and sugar and set aside.
In a separate bowl, whisk together the buttermilk, egg, vegetable oil, and vanilla. Add the dry ingredients to the wet ingredients and whisk until just incorporated.
Heat a large nonstick skillet over medium heat. Gently ladle ¼ cup batter into the pan and cook for 2-3 minutes, until golden brown. Flip over and cook until the second side is set and golden brown. Transfer to a platter, keeping it warm in a warm oven if desired, and repeat with the rest of the batter. Serve with maple syrup.
Note: After ladling the batter into the pan to make a pancake, try adding blueberries, chocolate chips, bananas, or any other favorite pancake mix-ins.
Adapted from "Quick-Fix Gluten Free" by Robert M. Landolphi (Andrews McMeel, 2011)