Gluten Free Buttermilk Pancakes
Fluffy, Gluten Free Buttermilk Pancakes are a weekend staple! Inspired by an Alice Waters recipe, these pancakes are unbelievably light and tender, the perfect vehicle for fruit and of course, lots of maple syrup.
Ingredients
- 6 tablespoons unsalted butter, melted
- 1 ¾ cups/210 grams gluten-free oat flour or gluten-free 1:1 all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 large eggs, separated
- 1 ¾ cup buttermilk
Instructions
- Whisk the dry ingredients together in a large bowl. In a medium bowl, whisk the 2 egg yolks and the buttermilk until combined. Make a well in the center of the dry ingredients, pour in the liquid mixture, and stir until just barely mixed. Add the melted butter and mix until just combined. Let the batter rest for 10 minutes.
- In a medium bowl, using an electric mixer, whip the egg white until soft peaks form. Fold into the batter.
- Heat a griddle or frying pan over medium heat. When hot, rub with butter. Then ladle ¼ cup (for smallish pancakes) to ½ cup (for large pancakes) of the batter onto the pan. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 2-4 minutes. Turn them over and cook until done, about 2-4 minutes longer.
Nutrition
Calories: 87kcalCarbohydrates: 2gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 257mgPotassium: 59mgFiber: 0.01gSugar: 2gVitamin A: 279IUCalcium: 74mgIron: 0.1mg
Did you make this recipe?Let me know in the comments how it went!