Gluten-Free Buttermilk Pancakes

Monday, Nov 14, 2016




Ingredients

  • 4-3/4 oz. (1 cup) brown rice flour
  • 1-1/2 oz. (1/3 cup) almond meal
  • 1 Tbs. cornstarch
  • 2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 Tbs. canola oil
  • 1 Tbs. honey
  • 1 tsp. pure vanilla extract
  • Cooking spray
  • Pure maple syrup, for serving

 

Directions

Heat the oven to 200°F.

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.

Serve the pancakes with the maple syrup.

Nutrition information (per serving): Calories (kcal): 100; Fat (g): 4; Fat Calories (kcal): 40; Saturated Fat (g): .5; Protein (g): 3; Monounsaturated Fat (g): 1; Carbohydrates (g): 12; Polyunsaturated Fat (g): .5; Sodium (mg): 200; Cholesterol (mg): 30; Fiber (g): 1; 

Serves: 4

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