Dairy and Gluten-Free 'Buttermilk Pancakes'

Dairy and Gluten-Free 'Buttermilk Pancakes'

17
CT Kelly 0

"A tasty gluten-free and dairy-free pancake."

Ingredients

30 m {{adjustedServings}} servings 310 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
  2. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Footnotes

  • Note:
  • You can substitute coconut oil for the vegetable oil.
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Reviews

17
  1. 19 Ratings

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This was a simple and straightforward recipe without the 'hundred and two ingredient' list often associated with GF baking. We were able to mix it up and be eating within minutes of looking up ...

A good GF recipe. The pancakes were light and fluffy, and a little crispy.

Good pancakes! We are not dairy free, so we used a regular yogurt and milk. Thanks for a good recipe!