Name: Gluten-Free Buttermilk Pancakes
Prep time: 25 min
Total time: 25 min
Ingredients: 1 – ½ (375 g) PC® Gluten Free All-Purpose Flour; 2 Tbsp (25 mL) granulated sugar; 2 Tsp (10 mL) baking powder; ¼ Tsp (1 mL) salt; 2 eggs; 1-1/2 cups (375 mL) buttermilk; 2 Tbsp (25 mL) canola oil; 2 Tsp (10 mL) pure vanilla

Description

Deliciously tender buttermilk pancakes made with gluten-free flour are a breakfast everyone can get behind! Serve with maple syrup, or with mouth-watering PC® black label fruit syrup.

Ingredients

Scale

1 – ½ (375 g) PC® Gluten Free All-Purpose Flour
2 Tbsp (25 mL) granulated sugar
2 Tsp (10 mL) baking powder
¼ Tsp (1 mL) salt
2 eggs
1–1/2 cups (375 mL) buttermilk
2 Tbsp (25 mL) canola oil
2 Tsp (10 mL) pure vanilla

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Instructions

Preheat oven to 250°F (120°C).
In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, buttermilk, oil and vanilla; pour over dry ingredients. Using wooden spoon, stir until mixture is combined but still has small lumps.
Spray large non-stick frying pan liberally with cooking spray.
Heat over medium-high heat.
Using a 1/4 cup (50 mL) dry measure, pour batter into pan, spacing pancakes well apart.
Do not overcrowd pan. Cook until bubbles appear on top and edge looks set, about 3 minutes. Turn; cook until cooked through and bottoms are browned, about 2 minutes. T
ransfer to rimmed baking sheet.
Place in oven to keep warm while cooking remaining pancakes.
Makes about 10.

Prep Time: 25

Nutrition

Serving Size: 5