Gluten-Free Buttermilk Pancakes
Mark Boughton
- Yield: 4 servings
- Prep: 3 mins
- Cook: 16 mins
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
- 3/4cup buttermilk
- 1-- egg
- 1tablespoon canola oil
- 1/2cup tapioca flour
- 1/4cup cornmeal
- 1teaspoon baking powder
- 1/8teaspoon 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).
Nutritional Info *per serving
- Calories 150
- Glycemic Load 0
- Fat 5g
- Saturated Fat 1g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 3g
- Cholesterol 50mg
- Sodium 260mg
- Potassium 100mg
- Carbohydrate 23g
- Fiber 0g
- Sugars 2g
- Protein 4g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 15%
- Iron 6%
