|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 tablespoons oil
- 1 tablespoon honey (or fruit juice concentrate or sugar)
- 1 1/2 cups brown rice flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
Gather the ingredients.
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.
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.