Dairy And Gluten Free Buttermilk Pancakes Recipes

DAIRY AND GLUTEN-FREE 'BUTTERMILK PANCAKES'

Dairy and Gluten-Free 'Buttermilk Pancakes' image

A tasty gluten-free and dairy-free pancake.

Provided by CT Kelly

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup sweet rice flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
2 eggs, beaten
1 ¼ cups soy yogurt
¼ cup rice milk
2 tablespoons vegetable oil

Steps:

Sift the rice flour, baking powder, baking soda, cinnamon, and salt in a bowl. In another bowl, whisk together the beaten eggs, soy yogurt, rice milk, and oil, and pour into the flour mixture. Stir briefly just to combine.
Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop about 1/4 cup of batter per pancake onto the heated griddle, and cook for 1 to 2 minutes, until bubbles appear on the surface. Flip the pancake and cook 1 to 2 minutes more, until the pancake is golden brown on both sides.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 13.4 g, Fiber 1.2 g, Protein 9.8 g, SaturatedFat 2.5 g, Sodium 737.9 mg, Sugar 3.4 g

GLUTEN-FREE BUTTERMILK PANCAKES

Gluten-Free Buttermilk Pancakes image

Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack.

Provided by Buckwheat Queen

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes

Time 35m

Yield 10

Number Of Ingredients 9

Ingredients

½ cup brown rice flour
½ cup gluten-free all-purpose flour
3 tablespoons buckwheat flour
2 tablespoons white sugar
1 ¼ teaspoons baking powder
1 pinch baking soda
1 cup buttermilk, divided
2 medium eggs, separated
2 tablespoons light oil

Steps:

Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Serve hot or wait until completely cooled before freezing.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.8 g, Cholesterol 38.2 mg, Fat 4.4 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 128.3 mg, Sugar 4.1 g

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