Enjoy these fluffy Gluten-Free Buttermilk Pancakes with real maple syrup or your favorite seasonal fruits on top. The recipe makes eight to ten pancakes.
Ingredients
- 2 T butter, melted
- 2 eggs, separated
- 1 C buttermilk
- ½ C white rice flour
- ½ C tapioca flour
- ¼ C almond meal
- ¼ C sorghum flour
- 1 t baking powder
- ¼ xanthan gum
- Optional: 1 – 2 t sugar
Directions
In small bowl, beat egg whites until stiff.
In large bowl, mix melted butter, egg yolks, and buttermilk.
In medium bowl, whisk together all dry ingredients. Include 1 – 2 t sugar if desired. (In general, I don’t as I feel that fresh fruit or syrup add enough sweetness.)
Add dry ingredients to butter, egg yolks, and buttermilk mixture all at once. Mix until combined.
Fold egg whites into pancake batter.
Preheat griddle to medium heat. Ladle batter onto greased griddle. Cook for about two minutes on each side or until golden brown.
We love these Gluten-Free Buttermilk Pancakes for a change of pace from our regular Gluten-Free Nut Pancakes, a recipe that travels well and includes almond butter for a bit more protein. Here’s how to use that recipe when you’re traveling.
Enjoy!
