|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 2g||7%|
|*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.|
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.
- 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
Beat egg until frothy. Add buttermilk, oil, and honey and beat until well blended.
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.
Lightly grease a frying pan and fry pancakes.