You are here: Home » Recipes » Gluten-Free Buttermilk Pancakes Gluten-Free Buttermilk Pancakes Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 3 mins Cook 16 mins Gluten-free = great taste in these buttermilk pancakes. Mark Boughton PrintEmail These gluten-free pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours. Ingredients 3/4 cup buttermilk1 egg1 tablespoon canola oil1/2 cup tapioca flour1/4 cup cornmeal1 teaspoon baking powder1/8 teaspoon salt Instructions 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).