Dolce Mangia
Sweet Eats
Buttermilk Pancakes - GF

1 c brown rice flour

1/3 c almond meal

1 T cornstarch

2 t baking powder

1/2 t table salt

1 c low-fat buttermilk

2 large eggs

1 T canola oil

1 T honey

1 t pure vanilla extract

In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey and vanilla. Stir the wet ingredients into the dry ingredients until combined.

Heat griddle over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more.


Time: 20 minutes

Makes: 12

These pancakes are the best pancakes I have ever had. Light and fluffy and flavorful.

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