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Gluten-Free Buttermilk Pancakes

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Serves 4

Yields 12 pancakes

  • by from Fine Cooking
    Issue 112

Rather than use a lot of cornstarch and refined rice flour, as many gluten-free recipes do, these pancakes are based on more nutritious, fiber-rich whole-grain brown rice flour and almond meal. The results are incredibly tender, moist, fluffy, and flavorful. You might make these pancakes for a guest who eats gluten-free, but once you taste them, you’ll surely make them again just because they’re delicious.

  • 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

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): fat g 4; Fat Calories (kcal): 40; Saturated Fat (g): sat fat g .5; Protein (g): protein g 3; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 12; Polyunsaturated Fat (g): .5; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 30; Fiber (g): fiber g 1;

Photo: Scott Phillips

can you say Fluffy-Fluffy-Fluffy pancakes..this is one of the best gluten free recipes. I topped mines with fresh blueberries, toasted walnuts and Pure Maple syrup..so good. You have to try this recipe!

Delicious, used sugar instead of honey. Added cherries & pecans to a few pancakes.

These pancakes are delicious, however, the calorie information is misleading. These pancakes are 100 calories per pancake, not 100 calories per serving. The recipe says that the recipe yields 12 pancakes and serves 4 which would indicate that the serving size is 3 pancakes. Unfortunately, the math on this just doesn't add up. Other than that, however, I found these pancakes to be very flavorful with a great texture. I enjoyed the flavor notes from the almond meal and vanilla. I agree with other reviewers that a higher pan heat yields better pancakes (both in terms of fluffiness and in color). If you like thinner pancakes, this batter is easily thinned out with a bit of water, but if you prefer thicker pancakes, this batter works perfectly as is.

I tried these pancakes this morning and they turned out beautifully! As a celiac, two of the things I miss the most are really good pancakes and waffles that are not heavy or gooey -- these are light, fluffy and VERY tasty. I noticed that if I let the batter sit for about 10-15 minutes, it started to bubble and get lighter, which yielded fluffier pancakes. These will be fantastic with chopped pecans or fruit in them.

Pancakes so delicious, I like them more than the traditional wheat-based cakes. My three kids gobbled them up, and I found them plenty sweet, particularly since we used maple syrup on them. One of my daughters commented to me that these were more filling and had more "staying power" than wheat cakes. With traditional pancakes, she is hungry within a hour of eating. Not so with these. Loved them.

This recipe is simply awesome. They taste just like "real" pancakes! My family and I have been GF for over 10 years, and have made many, many pancakes. This is hands-down the best pancake recipe ever. Mine turned out identical to the picture - very fluffy and super tasty, cooked through to perfection. Not gooey in the center like so many other GF pancakes! Thanks so much for the GF additions to your great mag.

My daughter recently recognized she is gluten intolerant so when I saw this recipe in the current issue I was set to try it. Made it this morning and it was delicious! My husband said they were the best pancakes he's had in a long time, if not ever. We loved them. I used butter instead of canola oil, 1/2 tsp. Stevia instead of honey, and 2 tsp. of vanilla to suit our preferences. After the first few, I discovered the skillet has to be hot (med-high) to get the fluff like the photo. Wonderful! Thank you!

I love Ellie Krieger and love that you are trying to include more gluten-free recipes into your publication. I made these tonight for dinner for myself along with sunny side up eggs. I thought they tasted good. They were a little more "hearty" textured, I'm guessing from the almond meal, and weren't as sweet as traditional pancakes but I really liked them. My pancakes did NOT turn out big and thick like the ones in the picture. Mine turned out thin. I'm not sure if the batter was too thin and needed more flour but I measured the ingredients using a digital kitchen scale to the ounce (not cup). Overall this is a good gluten-free pancake recipe. I'm not sure all kids would like this though, if you are making this for kids.

I have to admit I haven't tried this, but wanted to say thank you for including a gluten free recipe. I will try this and will post.

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