Gluten Free Pancakes
I found all of these flours at Wegmans grocery store (just in case you were wondering.) I made fresh butter this morning (which is super simple!), and I used the leftover buttermilk in my pancakes. I have used milk substitutes as well with mostly success--soy and almond. I haven't tried rice milk.
3/4 cups buckwheat flour
1/4 cup millet flour
1/4 cup amaranth flour
1/4 cup sorghum flour
1 tsp xantham gum
1 1/2 t baking powder
1/2 t baking soda
1 cup of fresh buttermilk
3/4 cup of milk
1 heaping T brown sugar
2 farm fresh eggs, beaten
2 T fresh butter, melted
Preheat the pan/skillet with oil on your stove over less than medium heat (you'll have to get a feel for your cooktop.) Mix all ingredients together lightly (you don't want to overmix pancakes!) I've found gluten free batters tend to "puff up" as they sit, so in between batches I will use equal parts oil/butter and milk to "water it down" as needed. Place a scoop on the pan and spread it out some. Let it cook until you see some bubbles or looks cooked around the edges (or smells burnt....haha.) Flip it over until it is done! You can serve it with fresh fruit, real maple syrup, or cinnamon and sugar. You can also add those things to the batter right in the pan or in the bowl. Enjoy!
