Gluten Free Buttermilk Pancakes
The words “classic” and “gluten free” are not usually put together. Since I made these Gluten Free Buttermilk Pancakes, that has all changed. There is no reason to compromise if you have food allergies anymore!
So many households have food allergies and/or intolerances (our house has a few) and it’s not always easy to find substitutes that taste as good as the original. That has all changed.
President’s Choice is on a mission to help all Canadians find the freedom in “-free” product. They’re showing us that we can explore new foods, follow trends and enjoy meal (as a family) no matter what our dietary needs are.
I was sent a Gluten Free Buttermilk Pancake recipe from President’s Choice to try using the President’s Choice Gluten-Free All-Purpose Flour Blend. The only swap I made was using coconut oil instead of canola oil (I prefer coconut oil in baking, when it’s mixed with vanilla it smells amazing). I was so impressed with the end result.
The texture of the Gluten Free All Purposed Flour Blend reminded me of cornstarch, it is silkier than regular all-purpose flour. The ingredients are: tapioca starch, potato starch, corn flour, cellulose and xanthan gum.
Gluten free, lactose free, peanut free – PC has you covered. The best part of this is that you and your family won’t be sacrificing. In fact, with recipes like this Gluten Free Buttermilk Pancakes they’ll be making compromise free requests.
Gluten Free Buttermilk Pancakes
You will not believe that these fluffy buttermilk pancakes are gluten free. This classic breakfast recipe leaves your tummy’s full and your home smelling amazing. The scent of coconut oil and vanilla is divine!
Note: I have been asked what the 21 Day Fix container count would be for these pancakes. Although I would count this as compliant during the initial program, if you’re following a Fix lifestyle – I’d personally count it as 1 yellow. Serving size would be two small pancakes.
Try it with this homemade gluten-free flour blend.
Gluten Free Buttermilk Pancakes
Ingredients
- 1 1/2 PC® Gluten Free All-Purpose Flour
- 2 Tbsp granulated sugar
- 2 Tsp baking powder
- 1/4 Tsp salt
- 2 eggs
- 1 1/2 cups buttermilk
- 2 Tbsp coconut oil melted
- 2 Tsp pure vanilla
Instructions
- Preheat oven to 250°F, this is to keep the pancakes warm while you finish the batch.
- In large bowl, whisk together your dry ingredients: flour, sugar, baking powder and salt.
- In a medium bowl, whisk together eggs, buttermilk, oil and vanilla.
- Pour the wet ingredients over the dry ingredients and stir until combined.
- Spray a frying pan with cooking spray and heat over medium-high heat.
- Pour 1/4 cup of batter into pan, and cook for about 3 minutes.
- Flip and cook for another two minutes.
- Transfer to a baking sheet and place in the warm oven while the others cook.
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Do you or anyone in your family have any food allergies or sensitives?
If so check out what PC has for you at pc.ca/foodsensitivities.
Be sure to check back during the second week of May for a fun giveaway (with a $100 prize).
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Now I want breakfast for dinner! We are fortunate to not have food allergies. Thank you so much for sharing with us at Merry Monday. We hope you’ll come to the new party. We’re celebrating our anniversary with a big Giveaway.
These are so yummy!!! We don’t have Presidents Choice around here, so I used Trader Joe’s GF AP flour. I also poured them in the waffle maker!! Perfect waffles, almost doughnut elephant ear-like!! Thanks for sharing!
Colleen that sounds awesome! Yes, any GF AP flour is just fine 🙂
How many calories would this be!?!?
Hi Danielle,
I’m not quite sure but if you plug the ingredients into MyFitness Pal you’ll get a #. I didn’t do a calorie count for this recipe.
Is PC available in the US? I live in Utah. Where would I find it? I looked at their website and it doesn’t let you buy from them. Thanks
Hi Sandra,
I believe they’re a Canadian brand, just look for an all purpose gf flour 🙂
I couldn’t find that brand where I live. I found Bob’s Mill and it came out runny.
Was it an all purpose flour?
Yes it was an all purpose flour but I think next time I need to add xanthan gum. It was delicious nonetheless