Gluten Free Buttermilk Pancakes Like From A Mix Food
GLUTEN-FREE BUTTERMILK PANCAKES
Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
- Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
- Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve hot or wait until completely cooled before freezing.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.8 g, Cholesterol 38.2 mg, Fat 4.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 128.3 mg, Sugar 4.1 g
GLUTEN FREE BUTTERMILK PANCAKES (LIKE FROM A MIX)
This recipe came from The Gluten Free Kitchen. I've been making it off and on for years. The original headnote describes them well: "These are mild, thick pancakes, fashioned after the buttermilk pancakes made from mixes that are found in the grocery store baking aisle. They are great served with butter and syrup." Since they are made with starches and no whole grain flours, they are very light - similar to white flour as compared to whole wheat. This is also handy for people just getting started with gluten free cooking or wheat eaters who want to cook for a gluten intolerant relative/friend but only have access to common grocery store ingredients (the xanthan gum isn't essential but does improve the texture). If no buttermilk on hand, substitute 3/4 cup milk and 3/4 tsp vinegar.
Provided by Lelandra
Categories Breakfast
Time 30m
Yield 15 3 inch pancakes, 3 serving(s)
Number Of Ingredients 11
Steps:
- Cream sugar and shortening in medium mixing bowl. Add all ingredients except buttermilk and mix well. While stirring slowly, add buttermilk, being sure to remove all lumps from the batter. Batter will be thin.
- Pour batter onto hot greased griddle. Cook on both sides. Because these are thick, check the sides to be sure no damp batter shows. If it does let them cook a bit longer.
Nutrition Facts : Calories 534.8, Fat 19.9, SaturatedFat 4.2, Cholesterol 73, Sodium 756.3, Carbohydrate 82.6, Fiber 2.6, Sugar 21.1, Protein 7
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