2010 Sol Grains All Rights
Reserved
Gluten-free Buttermilk
Pancakes
Ingredients for 6 pancakes
- 2/3 cup sprouted rice flour
- 2/3 cup quinoa, millet or barley flour
- 1 tsp baking powder***
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 TBS sugar*
- 1 large egg
- 1 TBS water
- 1 cup buttermilk**
*Note: Substitute 1 medium mashed banana or 2
heaping TBS applesauce
for the sugar. Then add a teaspoon of cinnamon, if
you like.
**Note: You can sour soy, rice or goat milk by adding 1 TBS fresh
lemon
juice to one cup room temperature milk substitute. Stir and let
sit
for 10 minutes to curdle.
***This recipe is for altitudes of 7000'
and up. Add 1/4 to 1/2 tsp more
b. powder for lower altitudes (below
5000').
Preparation
In a large bowl, whisk together the dry ingredients. In a
small bowl or measuring cup, whisk together the egg, water and buttermilk. Add
the wet to the dry and blend until batter is smooth and no lumps remain.
Drop a TBS of butter or ghee in the center of a hot skillet and, using a
ladle, pour enough batter to make a 5 to 6 inch cake. Allow the cake to cook
until the edge starts to dry and bubbles have appeared on top. Flip and cook
until pancake becomes "silent". Add more butter or ghee as needed while you cook
the remainder of the batter. If you can pour the batter into the center of the
hot melted butter, you will get a nice crispy edge on your pancakes! Makes 6.
