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.


3/4cup buttermilk
1-- egg
1tablespoon canola oil
1/2cup tapioca flour
1/4cup cornmeal
1teaspoon baking powder
1/8teaspoon salt


  1. 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).
  2. 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%