Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Gluten Free Buttermilk Pancakes
These gluten free buttermilk pancakes are easy to prepare and oh-so-tasty. Made with gluten free flour, buttermilk, coconut oil, and vanilla extract, they’re proof that you don’t need to compromise on flavor if you have food allergies!
Course
Breakfast
Cuisine
American
Keyword
freezer pancakes, gluten free, gluten free pancakes
Prep Time
2
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
17
minutes
minutes
Servings
12
Pancakes
Calories
108
kcal
Author
The Bewitchin Kitchen
Ingredients
1 1/2
Cups
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.
Nutrition
Serving:
12
pancakes
|
Calories:
108
kcal
|
Carbohydrates:
15
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.003
g
|
Cholesterol:
31
mg
|
Sodium:
161
mg
|
Potassium:
52
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
89
IU
|
Calcium:
88
mg
|
Iron:
1
mg