Our daughter decided to avoid gluten and sugar for a month to support a friend doing the same thing. Within the first week, she noticed she didn’t feel fatigued as she had, yet dreading the idea this may be a new way of life for her. Flipping through the latest issue of Fine Cooking, a beautiful photo of Gluten-Free Buttermilk Pancakes caught my attention and since I want to support her desire to live healthier, I was set to try them. Folks, they are delicious. Really.
Pancakes are my husband’s favorite breakfast food. His response, once he got past the “Mmm” was, “Those are the best pancakes I’ve had in a long time, maybe ever.” When our daughter’s friend tried them she asked, “How is this possible?” Evidently, other bread-type gluten-free products she had eaten for the past two weeks were like bricks. With some minor tweaks to the oils and sugar, we found a new standard for Buttermilk Pancakes—light, fluffy, flavorful Buttermilk Pancakes the whole family will enjoy. I put gluten-free in brackets to title this post because while it is good information, it is not the only reason to make this recipe.
Buttermilk Pancakes [Gluten-Free]
Yields 12 pancakes
1 cup brown rice flour
1/3 cup almond meal
1 tablespoons cornstarch
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup low-fat buttermilk
2 large eggs
1 tablespoon butter — softened
1 tablespoons honey or 1/2 tsp. Stevia
2 teaspoons pure vanilla extract
Pure maple syrup
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, butter, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.
Coat a large nonstick griddle or skillet with coconut oil and heat over medium heat until hot. Working in batches, ladle 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, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more.
Transfer to a cooling rack set over a large baking sheet and keep warm in the oven. Apply more coconut oil between each batch as needed. Serve the pancakes with butter and pure maple syrup.
Note: I could not find brown rice flour at Whole Foods, but did find it at King Soopers health food section. Almond meal was available at both stores.