Gluten Free Buttermilk Pancakes
This gluten free buttermilk pancake recipe is just as good as the regular version and much better than boxed mixes.
Servings: 4 servings
Calories: 221kcal
Ingredients
- 1 cup gluten free flour blend
- 1 Tablespoon sugar
- 4 Tablespoons Saco Buttermilk Blend*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 egg
- 1 cup water
- 2 Tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
Instructions
- Whisk all dry ingredients together. Add the wet ingredients to the dry. Don't over mix. Let the batter sit about five minutes.
- Cook on a medium high greased griddle or skillet. When the bubbles break on the surface of the pancakes, they are ready to flip.
- Never flip a pancake more than once! I use an electric griddle heated to 370 degrees F, because it's easy to regulate the temperature of the griddle
- Makes about 10 4" pancakes
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 378mg | Potassium: 250mg | Fiber: 1g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 0.3mg | Calcium: 129mg | Iron: 2mg