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and xanthan. Whisk to combine. Add the egg
In my opinion, this is an awesome recipe for gluten free buttermilk pancakes. Recipes like this allow me to enjoy the comfort foods I was so afraid of giving up when I had to go gluten free. The kids love them too!
1 cup all-purpose gluten free flour blend
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
1/8 teaspoon xantham gum (omit if your flour blend has it)
1 large egg
1 cup buttermilk, shake it up (or your favorite milk if buttermilk is not your thing)
2 tablespoons melted butter
1/4 cup milk or more if it needs to be thinner (careful here if you don’t use buttermilk to begin with, you could make the pancake batter too thin)
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, and xanthan. Whisk to combine. Add the egg, buttermilk and melted butter and whisk until smooth. If the batter seems excessively thick add 1/4 cup of milk and whisk again. Just do this gradually so you don’t make the batter too thin.
Ladle and pour batter by 1/4 cupful’s onto a hot griddle. Cook for about 3 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. Definitely keep an eye on the temperature, and don’t let it get too hot.
You have to cook these pancakes low and slow. Otherwise they burn and get hard. You want the perfect gluten-free pancakes!
You serve with butter and real maple syrup, or if you are like me, spread on some of your favorite nut butter first, ten throw on some berries or nuts with the syrup! Delicious!