Gluten-Free Buttermilk Pancakes With Brown Rice Flour

buttermilk gluten free pancakes with honey and berry fruit. Closeup, selective focus.
Dmytro_Ostapenko / Getty Images
Ratings (4)
  • Total: 11 mins
  • Prep: 5 mins
  • Cook: 6 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
255 Calories
5g Fat
45g Carbs
8g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 255
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 11%
Cholesterol 61mg 20%
Sodium 503mg 22%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 7%
Protein 8g
Calcium 247mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a way to make fluffy homemade pancakes without the gluten? Look no further! These rich buttermilk pancakes are super easy to make with brown rice flour in place of regular wheat-based flour. With eggs and buttermilk, they're incredibly rich, and, with just a bit of honey to sweeten them, they're also refined-sugar free as well. Enjoy hot homemade gluten-free and wheat-free pancakes -- yum!

Recipe courtesy of Ener-G Foods. 

Ingredients

  • 1 egg
  • 1 1/4 cup buttermilk
  • 2 tbsp oil
  • 1 tbsp honey (or fruit juice concentrate or sugar)
  • 1 1/2 cups brown rice flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Steps to Make It

  1. Beat egg until frothy. Add buttermilk, oil, and honey and beat until well blended.

  2. In another bowl mix brown rice flour and the remaining dry ingredients. Make a well in the center of the dry ingredients and add the liquids. Stir until well blended. Do not over stir. The batter will be slightly lumpy.

  3. Lightly grease a frying pan and fry pancakes.