Fluffy gluten-free pancakes? They are possible! These wholesome pancakes have a rich, nutty flavour and a light texture that’s so appealing.
HANDS-ON TIME 30 minutes
TOTAL TIME 30 minutes
MAKES 12 pancakes
INGREDIENTS
1¼ cups light buckwheat flour
¼ cup cornmeal
¼ cup brown rice flour
¼ cup tapioca flour
1 tbsp granulated sugar
1½ tsp baking soda
1 tsp baking powder
¼ tsp salt pinch nutmeg
1½ cups buttermilk
2 eggs
1 tsp vanilla
2 tbsp vegetable oil
DIRECTIONS
In large bowl, whisk together buckwheat flour, cornmeal, brown rice flour, tapioca flour, sugar, baking soda, baking powder, salt and nutmeg.
Whisk together buttermilk, eggs and vanilla. Stir into flour mixture just until combined. Let stand for 5 minutes. (Batter will be thick and stretchy.)
In large nonstick skillet, heat 1 tbsp of the oil over medium heat; working in batches and using ⅓ cup per pancake, drop batter into pan. Cook, turning once and adding remaining oil as necessary, until puffed and golden, about 5 minutes. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.
NUTRITIONAL INFORMATION, PER PANCAKE: about 131 cal, 4 g pro, 4 g total fat (1 g sat. fat), 19 g carb, 1 g fibre, 33 mg chol, 270 mg sodium, 152 mg potassium. % RDI: 6% calcium, 6% iron, 2% vit A, 5% folate.
