Fluffy Gluten Free Buttermilk Pancakes Made Without Refined Starch and Gum
preparation
local_dining 5 minutes
cooking
timer20 minutes
servings
room_service12
Ingredients
fiber_manual_record1 teaspoon apple cider vinegar
fiber_manual_record5 teaspoons gluten free baking powder (Rumford's)
fiber_manual_record1 teaspoon baking soda
fiber_manual_record1-3/4 cups buttermilk
fiber_manual_record1 additional large egg white
fiber_manual_recordPure/gluten-free maple syrup or fruit topping, for garnish
fiber_manual_record1-1/2 cups Ryze Yellow Bag Flour Mix
fiber_manual_record2 tablespoons granulated sugar
fiber_manual_record2 teaspoons honey (optional to prevent slight crispness outside)
fiber_manual_record1 teaspoon pure/gluten-free vanilla extract
fiber_manual_record1/2 teaspoon salt
fiber_manual_record3 tablespoons unsalted butter, melted
fiber_manual_record2 large whole eggs
Instructions
1 - In a large-sized bowl, whisk together the dry ingredients.
2 - Add the buttermilk, eggs, egg white, honey (if using), vanilla, and vinegar to the dry ingredients.
3 - Whisk until smooth.Preheat a large oiled skillet over medium heat.
4 - Whisk the melted butter into the pancake batter.Working in batches, pour 1/4 cup pancake batter for each pancake. Cook about 4 minutes on the first side, flip over, and cook for 1 - 2 additional minutes.Stack three on each of four plates and serve with butter and your favorite gluten free/pure maple syrup or fruit topping.
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