Gluten Free Buttermilk Pancakes: The Best Pancakes Ever!!
Something about the buttermilk pancake that takes you back… Eric claims that these are the best pancakes that he’s ever had, and I can jump on that boat too… sorry mom. These pancakes absorb the right amount of syrup and pair wonderfully with fruit and nut butter. Since I can’t get enough peaches right now, that’s what I chose to pile on top of my pancakes this morning.
Our fam is small so I make this full recipe so that I can freeze the remainder and have for a quick breakfast during the week, and they taste just as amazing reheated! Testament to a good pancake recipe in my book, it freezes well. If you’re looking for gluten- free pancakes that don’t have a complicated ingredient list, these pancakes are calling your name. Seriously though, I love making gluten free pancakes with a brown rice flour based all purpose flour!
I keep that on hand since we eat mostly gluten free in this house and it’s reliable for making delicious pancakes in a flash! If you don’t have buttermilk on hand, you can always use kefir or blend milk and yogurt together to thin it out… or make your own buttermilk with regular milk and lemon juice. There are lots of recipes on the internet for making homemade buttermilk. As you can tell, I’ve tried them all with this recipe depending on what I have on hand….
So go grab a stack of these Gluten Free Buttermilk Pancakes and sink your fork into them this weekend. The BEST pancakes you'll ever eat. Light, fluffy, and slightly sweet. Enjoy these on an easy weekend morning and freeze leftovers for quick breakfast on the go during the week. 1. Sift flour, and measure out 2 cups of sifted flour and place in a large bowl. 2. Whisk baking soda, salt and brown sugar into flour.
3. In a separate bowl, whisk together eggs, buttermilk, coconut oil and vanilla extract. 4. Pour wet ingredients into dry ingredients and stir just until combined. 5. Ladle ¼ cup of batter per pancake onto hot lightly greased griddle. 6. Cook pancake until it bubbles on one side, and flip.
7. Cook until browned on other side. 8. To freeze leftover pancakes, line baking sheet with parchment paper and place on sheet individually and place in freezer until slightly frozen and transfer to freeze safe ziploc bag. Did you make one of my recipes, Tag @KristinaLaRueRD on Instagram or send me a snap!
Cocoa powder may also include an acid, making three acids in the batter. The resulting pancake will be overinflated. You must adjust for the extra acid from the cocoa powder by substituting the baking powder for baking soda -- sodium bicarbonate. For every 1 teaspoon of baking powder, you substitute 1/8 to 1/4 teaspoon baking soda. Experiment with this to get the level of fluffiness you like.
Not all cocoas are the same. The Dutch-processed cocoa is processed to neutralize the acid in the powder. It has a mild flavor that won't overpower the flavors in the pancakes. Natural unsweetened cocoa has some acid in it, and this cocoa also has a stronger chocolate flavor. Dutch cocoa has a slight red color, while natural unsweetened cocoa is brown. Your cocoa choice may lead to more adjustments. Dutch cocoa has no acid in it, so the batter must use the acid in baking powder to make it rise.
Natural unsweetened cocoa has acid, so the cocoa adjustment must be made. To make sure the cocoa is thoroughly blended, sift the cocoa and flour together. Doing so will also help create a fluffier pancake. Lose Weight. Feel Great! AGE lbs. WEIGHT ft. Alternative Uses for Pancake Mix How to Flavor Cakes How to Make Onion Rings Using Pancake Mix How to Store Pancakes Calories in Banana Pancakes How do I Make Fudge From Cocoa Powder, Is There Caffeine in Cocoa Powder,
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