BUTTERMILK GLUTEN FREE PANCAKES RECIPES

Steps:

• Whisk together brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda in a bowl. Combine 3/4 cup buttermilk, egg yolks, and oil in a separate bowl; mix until combined. Add dry ingredients to buttermilk mixture; stir until just combined. Do not overmix batter.
• Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Fold egg whites into the batter. Batter should have the consistency of tomato soup. If it is too thick, add remaining buttermilk little by little, waiting a bit to allow batter to set. (Gluten-free flours need time to absorb the liquid, thickening after about 45 seconds to 1 minute.)
• Heat a lightly oiled griddle over medium heat. Drop batter by 1/4-cupfuls onto the griddle. Cook until bubbles form and the tops are a bit dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
• Serve hot or wait until completely cooled before freezing.

Steps:

• In a large mixing bowl or 8 cup measuring bowl, combine all dry ingredients, stir to combine.
• In a medium size bowl, add eggs and whisk. Add maple syrup, vanilla extract and buttermilk. Whisk to combine.
• Add wet ingredients to dry ingredients, gently whisk to combine. Do not over mix. Batter will be thick.
• Place batter in the refrigerator for about 15 minutes to chill.
• While batter is chilling, preheat skillet over medium-low heat.
• When batter has chilled, add about 1 tablespoon fat of choice to skillet {I prefer pasture butter or ghee}. Pour about 1/4 cup of batter per pancake onto skillet. Flip pancakes when little bubbles start to appear on the surface. Cook for another minute or so, just until golden brown. Repeat until all batter is used. [Note: You can place cooked pancakes on an oven safe pan in the oven on low heat while you cook the remaining pancakes. This helps keep them warm.]
• Enjoy!