Gluten-Free Buttermilk Pancakes
- Yield 4 servings
- Prep 3 mins
- Cook 16 mins
Gluten-free = great taste in these buttermilk pancakes.
These gluten-free pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours.
- 3/4 cup buttermilk
- 1 egg
- 1 tablespoon canola oil
- 1/2 cup tapioca flour
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- Whisk together buttermilk, egg and oil in a medium bowl until smooth. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).
- Heat a large nonstick skillet over medium heat. Working in batches, drop 1/4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners sugar; or spread with strawberry cream cheese and roll up.
Recipe reprinted with permission from Donna Klein’s The Gluten-Free Vegetarian Kitchen (Penguin, 2007).