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Gluten-Free Buttermilk Pancakes
Gluten-Free Buttermilk Pancakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulge in delicious gluten-free buttermilk pancakes, perfect for any time. Freeze for convenience.
Ingredients:
  • 0.5 cup brown rice flour
  • 0.5 cup gluten-free all-purpose flour
  • 3 tablespoons buckwheat flour
  • 1.25 teaspoons baking powder
  • 1 pinch baking soda
  • 1 cup buttermilk, divided
  • 2 medium eggs, separated
  • 2 tablespoons light oil
Instructions:
  • In a bowl, mix brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda. In a separate bowl, combine 3/4 cup buttermilk, egg yolks, and oil; whisk until blended. Gently fold the dry ingredients into the buttermilk mixture until just combined. Be careful not to overmix.
  • Whisk egg whites in a glass, metal, or ceramic bowl until soft peaks form. Gently fold the egg whites into the batter until it reaches the consistency of tomato soup. If the batter is too thick, gradually mix in the remaining buttermilk, giving it a moment to thicken. (Gluten-free flours require a moment to absorb the liquid and thicken, about 45 seconds to 1 minute.)
  • Preheat a greased griddle over medium heat. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and the tops set, about 3-4 minutes. Flip and cook until golden brown, around 2-3 minutes. Repeat with the rest of the batter.
  • Enjoy the dish piping hot or let it cool completely before freezing for later.

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