If you are on a gluten free diet, you know it can be hard to eat traditional meals on an ongoing basis. This recipe offers some help for creating a breakfast by providing directions for making scrumptious, gluten free buttermilk pancakes!
Ingredients
- 1¼ cup gluten free flour
- 2 Tbsp cane sugar
- 1 tsp gluten free baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup + 3 Tbsp milk or 1¼ cup buttermilk
- 2 Tbsp light olive or vegetable oil
- 1 large egg
- ½ tsp vanilla extract (optional)
- 1 Tbsp white vinegar
- ½ Pinch of salt
Steps
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Place the dry ingredients in a mixing bowl and mix completely with a whisk.
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Place the egg, oil, vanilla, and the regular milk (or the buttermilk and vinegar) in another mixing bowl. Stir the mixture until smooth.Advertisement
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Pour the wet mixture into the bowl with the dry ingredients, and whisk the mixture together. Continue to whisk until the ingredients are fully combined.
- Pour a little more milk into the batter if it's very thick.
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Heat up a skillet on medium-high heat. Lightly spread canola or olive oil on the skillet.
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Make your pancakes. Get a measuring cup, scoop some batter, and pour it into the skillet.
- If you want your pancakes to be a medium size, use a measuring cup that is ¼ cup.
- If you want your pancakes to be big, use a measuring cup that is ⅓ cup.
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Flip the pancakes and repeat the cooking process until they have fully browned.
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Remove the finished pancakes from the skillet and transfer to plates. Allow them to cool before serving. That should take about 5 minutes.Advertisement
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Tips
- Try putting your pancakes in the freezer. Let them cool for a few minutes, then put them in plastic freezer bags.Thanks
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Warnings
- Don't burn yourself!Thanks
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References
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