Gluten Free Buttermilk Pancakes Recipes

Steps:

• Mash the bananas. Mash the bananas well, so there are no large lumps. Add the brown sugar and nutmeg and stir them all together. Add the buttermilk and eggs. Using a rubber spatula, combine everything together until the eggs are fully incorporated.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a well in the center of the flour.
• Make the pancake batter. Pour the wet ingredients into the well and mix together until there are no visible signs of flour. Add the walnut pieces and stir again. Let the batter sit for 30 minutes before making the pancakes.
• Make the pancakes. Heat a nonstick pan or electric griddle over medium heat. When the pan is hot, add some butter or oil. Drop 1/4 cup pancake batter into the pan and repeat to make 3 more pancakes. Cook until bubbles have formed and started to pop on the top of the pancakes, about 2 minutes. Flip the pancakes and cook until the bottom is cooked, about 1 minute.
• Put a stack of pancakes on a plate and cook the remaining pancakes. (If you want to keep the pancakes warm, put the plate in a 200 degree F oven as you cook the remaining pancakes.) Top with banana slices and maple syrup.

Steps:

• In a large bowl, whisk together flour, potato starch, sugar, baking powder, baking soda, salt, and xantham gum, if using, until well combined. In a small saucepan, gently heat buttermilk over low until warm to the touch. Transfer to a large liquid-measuring cup; whisk in eggs and melted butter. Make a well in center of flour mixture; stir in buttermilk mixture until lumpy and just combined (do not overmix). Let stand 10 minutes.
• Meanwhile, preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick skillet over medium; lightly brush with oil.
• Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook until bubbles form on surface, edges have set, and undersides are golden brown, about 4 minutes. Flip and continue cooking until other sides are golden brown, 2 to 3 minutes more. Transfer to prepared sheet in oven to keep warm while you cook remaining pancakes. Serve with room-temperature butter and a drizzle of maple syrup.

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.

Steps:

• Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Use an electric or balloon whisk to thoroughly combine the mixture. Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk. Leave to rest for 20 mins. Stir again before using.
• Heat a small non-stick frying pan with a knob of butter. When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base - you want a thin layer. Cook for a few mins until golden brown on the bottom, then turn over and cook until golden on the the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary.
• Serve with agave syrup and a squeeze of orange juice or your pancake filling of choice.

Steps:

• Combine dry ingredients in large bowl.
• Whisk remaining ingredients together; stir into dry mixture just until moistened.
• Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
• Turn when bubbles form on top of pancakes; cook until second side is golden brown.

Steps:

• Cream sugar and shortening in medium mixing bowl. Add all ingredients except buttermilk and mix well. While stirring slowly, add buttermilk, being sure to remove all lumps from the batter. Batter will be thin.
• Pour batter onto hot greased griddle. Cook on both sides. Because these are thick, check the sides to be sure no damp batter shows. If it does let them cook a bit longer.