Gluten-Free Buttermilk Pancakes
Gluten-Free Buttermilk Pancakes Recipe made with dairy-free buttermilk. Tangy, tender, and flavorful vintage pancakes from grandma's kitchen.
Servings 10 servings
Calories 217kcal
Equipment
Ingredients
- 2 1/2 cups coconut milk or nut milk
- 2 tbsp lemon juice
- 1 tsp pure vanilla
- 2 whole room temperature beaten eggs
- 4 tbsp coconut oil
- 2 cups cassava flour
- 3 tbsp monk fruit sweetener
- 2 tsp baking powder
- 1 tsp powdered monk fruit sweetener
- 1/2 tsp baking soda
- 1/2 tsp pink salt
Instructions
- First, combine the coconut milk and lemon juice.2 1/2 cups coconut milk or nut milk, 2 tbsp lemon juice
- Second, set the coconut milk aside for 5 minutes to create buttermilk.
- Third, melt the coconut oil in the microwave for 30 to 50 seconds to melt.4 tbsp coconut oil
- Set it aside to cool.
- Next, combine all of the dry ingredients.2 cups cassava flour, 3 tbsp monk fruit sweetener, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp pink salt, 1 tsp powdered monk fruit sweetener
- Stir them together until combined.
- Finally, whisk together the egg and vanilla.1 tsp pure vanilla, 2 whole room temperature beaten eggs
- Add the cooled coconut oil to the egg mixture.
- Lastly, combine the wet and dry until just combined.
- Allow the batter to sit for 5 minutes or so.
- Next, turn your stove on medium heat.
- Add a frying pan or a griddle and brush with a pastry brush a small amount of coconut oil.
- Add dollops of pancake batter to the pan.
- Do not overcrowd the pan.
- Wait for the pancakes to make bubbles and burst leaving behind small holes before flipping.
- Flip the pancakes and cook another minute or so.
- Remove from the pan and serve or keep warm in a 200 F oven with tin foil over the top.
- Continue until all the batter is used.
- Makes approximately 10 pancakes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 10.0 | |
| Amount Per Serving | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat 13 g | 20 % |
| Saturated Fat 11 g | 57 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 277 mg | 12 % |
| Potassium 198 mg | 6 % |
| Total Carbohydrate 21 g | 7 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 2 g | |
| Protein 11 g | 22 % |
| Vitamin A | 20 % |
| Vitamin C | 21 % |
| Calcium | 27 % |
| Iron | 42 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 10servings | Calories: 217kcal | Carbohydrates: 21g | Protein: 11g