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
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