Recipe: Gluten Free Buttermilk Pancakes
Gluten free buttermilk pancakes are good – so good they make Saturday mornings better. This is the second time in a week that I’ve done a recipe with Bob’s Red Mill products – I did gluten free pizza last Friday – and I have to say, it’s because his products are great. And, they are a wonderful company. Okay, back to the pancakes. I don’t follow the directions, my recipe is better.
Let’s get started on making small cakes in a pan.
Ingredients
- 1 1/2 cups of Bob’s Red Mill biscuit and baking mix
- 235 ml of buttermilk
- an egg
- 1 tablespoon of canola oil
- 1/2 cup of blueberries
First up, gather all of your ingredients. If you don’t have buttermilk, you can substitute, but it’s not the same, I’d use buttermilk if I were you. Or, make your own with milk and vinegar.
Sift out the pancake mix. In a separate bowl mix the buttermilk and the egg together. Then combine. Mix well.
In a non-stick pan, pour a bit of oil and heat. Then, spoon in 1 large helping of the pancake batter. Top with a few washed blueberries. After about 2-3 minutes, flip. Cook again for 2-3 minutes. Don’t burn them – you might have to flip back and forth to ensure the centre is cooked but that the pancake doesn’t burn.
That’s it. Make the whole batch and then top with peanut butter and eat up.
I’m not a maple syrup fan, which is odd for being Canadian – I much prefer peanut butter with my pancakes, and especially with my blueberry pancakes.
Thanks so much for visiting. I hope you have a wonderful Thursday and find some time to spend with your family and even possibly in the kitchen. Just a tip – these pancakes are awesome as leftovers, they toast up in the toaster and are almost just as good as freshly made. Bye for now.
Recipe
Gluten Free Buttermilk Pancakes
Ingredients
- 1 1/2 cups of Bob's Red Mill biscuit and baking mix
- 237 ml of buttermilk
- an egg
- 1 tablespoon of canola oil
- 1/2 cup of blueberries
Instructions
- First up, gather all of your ingredients. If you don't have buttermilk, you can substitute, but it's not the same, I'd use buttermilk if I were you. Or, make your own with milk and vinegar.
- Sift out the pancake mix. In a separate bowl mix the buttermilk and the egg together. Then combine. Mix well.
- In a non-stick pan, pour a bit of oil and heat. Then, spoon in 1 large helping of the pancake batter. Top with a few washed blueberries. After about 2-3 minutes, flip. Cook again for 2-3 minutes. Don't burn them - you might have to flip back and forth to ensure the centre is cooked but that the pancake doesn't burn.
- That's it. Make the whole batch and then top with peanut butter and eat up. Just a tip - these pancakes are awesome as leftovers, they toast up in the toaster and are almost just as good as freshly made. Enjoy.
