Recipes

Recipe: Gluten Free Buttermilk Pancakes

Gluten Free Buttermilk Pancakes: 3ten.ca

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.

Gluten Free Buttermilk Pancakes: 3ten.ca

Sift out the pancake mix. In a separate bowl mix the buttermilk and the egg together. Then combine. Mix well.

Gluten Free Buttermilk Pancakes: 3ten.ca

Gluten Free Buttermilk Pancakes: 3ten.ca

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.

Gluten Free Buttermilk Pancakes: 3ten.ca

Gluten Free Buttermilk Pancakes: 3ten.ca

That’s it. Make the whole batch and then top with peanut butter and eat up.

Gluten Free Buttermilk Pancakes: 3ten.ca

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.

Gluten Free Buttermilk Pancakes: 3ten.ca

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

Author: Ali
Servings: 8
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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
CourseBreakfast
CuisineAmerican

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.

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