Buttermilk Pancakes (Gluten Free)

Well hello!! Thank you for coming by to check out these delicious pancakes! If you’re new, welcome, if you’re returning, HEY!! I’m so glad you’ve come here to get the recipe for these pancakes. They are 100% gluten free, super fluffy, buttery and very versatile. One of my most favorite breakfast items is pancakes. They are 3rd to biscuits (#1 by a long shot) and waffles. I know this can be controversial as most people love pancakes and would shoot their own mom over a perfect stack covered in warm pure maple syrup and trust me, I’m close! But even though pancakes are number 3 to me, doesn’t mean they don’t hold a special place in my heart. As a matter of fact, when I found out about my gluten sensitivity, the first thing I missed were pancakes!

Which leads me to this recipe. This recipe is a combination of gluten free flours to give you a texture you’ll love when you eat these. Everyone has their perfect definition of pancakes and mine are thick and fluffy. With enough air pockets in between to yield lightness so that you don’t feel like your eating brick patties. Then theres the outside of the pancake, it needs to be soft all over, with crispiness just around the edges for the perfect bite. I kept this recipe lighter by using low-fat butter milk and turbinado, or raw, sugar. As I’ve explained before, raw sugar retains it’s natural molasses and has a deep, caramel-like flavor so even though it is basically the same nutritionally as refined sugar from a calorie standpoint, you can use 1/4 less in a recipe because of the flavor it adds to a dish. So in total, you save 1/4 of the calories you would have consumed with refined, white sugar.

The next thing is what you put on top. When it comes to pancakes, I’ve seen everything from peanut butter to molasses as a pancake topping, and I’m not mad at it! But for me there’s only ever 2 options: pure maple syrup or homemade fruit syrup. For these, I combined buttery buttermilk pancakes, sweet strawberry syrup, delicious vanilla-bourbon whipped cream and salty toasted pecans to create the ultimate bite. Now imagine how happy your friends and family will be when you bring these to the table for your holiday brunch or breakfast?

What’s your favorite breakfast bread like item?

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We will get started by measuring out all of our dry ingredients into a bowl and giving it a quick whisk to combine. When measuring your flours, be sure to scoop the flour into the measuring cup and then use a knife to level it off. Dipping the cup into the flour will give you too much flour and throw off your recipe.

Next, melt butter until it is frothy and almost fully melted. Remove the pan from the heat and allow the residual heat to melt the rest of the butter.

Add it to your dry mix, along with butter, eggs sugar and a small amount of your butter milk and give it a whisk. Continue whisking while streaming in buttermilk, being sure to just combine ingredients and not over mix. The batter will still have some small lumps and that is ok!

Next, heat a skillet or griddle over medium-low heat and melt a small pat of butter. Add 1/4 cup of your batter to the pan and cook until the tops are bubbly and look partially “set”. My indication to flip is the glossiness of the pancake batter begins to get a little matte. 

Using a spatula, quickly slide it under the pancake and flip gently. Continue cooking until pancake is cooked through. About 2 minutes. Remove from pan and set aside.

Continue until all pancakes are cooked. Serve warm with your choice of topping and enjoy 🙂

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Buttermilk Pancakes (Gluten Free)

• Author: Monique Manning
• Servings: 4 (2 pancakes each)
• Nutrition (per serving): 218 calories, 9.4g fat, 25.1g net carbs, 7g protein

INGREDIENTS

• 1/2 c all purpose GF flour
• 1/4 c oat flour
• 1/4 c almond flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2 tbsp butter, melted
• 2 eggs
• 1 tsp vanilla
• 1 1/2 tbsp raw sugar
• I cup low-fat buttermilk

METHOD

1. Measure out all of your dry ingredients into a bowl. Whisk together to mix.
2. In a skillet, melt down butter until it is bubbly and almost completely melted. Remove from heat and allow the residual heat to melt the remaining butter.
3. Add butter to dry mix, along with eggs, vanilla and sugar and some of the buttermilk.
4. Whisk to combine, slowly streaming in the buttermilk as you go. Whisk to get ingredients combined, but do not over mix. Batter will still have small lumps.
5. Using a skillet or a griddle over medium-low heat, melt a small pat of butter and once melted, add 1/4c of the batter to the pan. If adding any mix-ins, now is the time to drop them into the pancake.
6. Cook until pancakes are formed in place and bubbles appear in the batter.
7. Using a spatula, quickly slide it under the pancake and flip gently to cook the other side.
8. Cook for another 2 minutes and remove to a plate. 
9. Repeat until all pancakes are cooked. Serve warm with whipped cream, syrup or any topping you desire.
10. Enjoy!