For this week's "Tasty Tuesdays" I wanted to share with you a gluten-free recipe that I love.
I'm a big fan of having breakfast for dinner.....especially when it involves pancakes! So, I want to share with you my favorite gluten-free buttermilk pancake recipe....you can enjoy it for a weekend breakfast at home or when you're craving this treat around dinner time.
Many gluten-free flours can be dry and lack the same quality in taste as their glutinous counterparts....but this recipe definitely changes that!
Gluten-Free Buttermilk Pancakes
Ingredients:
1 cup brown rice flour
1/3 cup almond meal
1 Tbs. cornstarch
2 tsp. baking powder
1/2 tsp. table salt
1 cup low-fat buttermilk
2 large eggs
1 Tbs. canola oil
1 Tbs. honey
1 tsp. pure vanilla extract
Cooking spray
Pure maple syrup, for serving
Method:
Heat the oven to 200°F.
In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt.
In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.
Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading.
Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more.
Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.
Serve the pancakes with the maple syrup.
*Optional Add-ins
- Bananas (my favorite)
- Chocolate chips
- Blueberries
- Strawberries
- Shredded zucchini (my mom used to make this when my brother was refusing to eat veggies....it's delicious, and perfect if you have a picky eater at home)!
xoxo
Meg
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