Gluten-Free Buttermilk Pancakes With Brown Rice Flour

buttermilk gluten free pancakes with honey and berry fruit. Closeup, selective focus.
Dmytro_Ostapenko / Getty Images
  • 11 mins
  • Prep: 5 mins,
  • Cook: 6 mins
  • Yield: 4 servings

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. 

What You'll Need

  • 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

How 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.
Nutritional Guidelines (per serving)
Calories 255
Total Fat 5 g
Saturated Fat 2 g
Unsaturated Fat 2 g
Cholesterol 61 mg
Sodium 503 mg
Carbohydrates 45 g
Dietary Fiber 2 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)