Dairy and Gluten-Free 'Buttermilk Pancakes'

Dairy and Gluten-Free 'Buttermilk Pancakes'

14 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
CT Kelly
Recipe by  CT Kelly

“A tasty gluten-free and dairy-free pancake.”

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Ingredients

Adjust Servings

Original recipe yields 8 pancakes

Directions

  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.

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Reviews (14)

Rate This Recipe
MrsNickJ
44

MrsNickJ

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 the recipe! Thanks for the great pancakes!!!

kfurletti
15

kfurletti

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

MandM04
7

MandM04

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

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 310 cal
  • 16%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 37.7 g
  • 12%
  • Protein
  • 9.8 g
  • 20%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 738 mg
  • 30%

Based on a 2,000 calorie diet

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Buttermilk Pancakes I

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