Fluffy (gluten free) Buttermilk Pancakes!
When my daughter and I found out that we had to stop eating anything that contained gluten one of the first things we started missing was buttermilk pancakes. It is a tradition in our family to have them any time we celebrate a birthday and we eat them quite frequently as part of our normal fare. So to think of forever giving up buttermilk pancakes was heartbreaking!
This was one of my first recipes that I set about modifying for our new dietary restrictions. There were a few batches of flops, but we are pancake snobs around here, ha ha! In the end I think that I have come up with a pretty dang good substitute that everyone in our family approves of!
One thing to note is that the batter will NOT resemble normal pancake batter, and you are going to wonder how the heck you went so wrong to create this thick gloopy mess! That is what you want to insure those light fluffy pancakes we all love. It looks BAAAADDD but trust me when I say it ends up working.
First assemble your ingredients. For about 8 pancakes you are going to need:
(Full disclosure we make 3-4 recipes worth for our family of six, but they all know how to EAT!)
1 c gluten free flour (I used cup 4 cup in our recipe)
1 T sugar
2 t baking powder (make sure this is gluten free as well)
1/4 t salt
1 c buttermilk
2 T oil
Mix all of the dry ingredients together in a large bowl with your whisk. Add the buttermilk, oil and egg. Mix until combined. (It will be looking like a weird gloopy, fluffy mess about now) if it is WAAAYYYY to thick to mix feel free to add 1-2 T more buttermilk.
Use about a 1/4 c of batter and spoon it onto your griddle or pan. You are going to have to spread these out so they aren't so thick. Kinda smoosh it around until it is the size and shape you want. Repeat until your griddle is full.
Flip those suckas when they are a nice golden brown. The key here is to not cook them too fast. You want the middle done without burning the outside.
Repeat until all of your batter is used up.
Serve these with warm maple syrup, butter, freezer jam, or one of our favorites, blueberry syrup and whipping cream! You can find the recipe for that HERE.