These gluten-free buttermilk pancakes sound delicious and perfect for anyone with dietary restrictions! The combination of gluten-free flour and buttermilk likely creates a soft, fluffy texture, while coconut oil adds a nice richness and a subtle flavor. Vanilla extract will bring a lovely aromatic sweetness to the pancakes as well. You can enjoy them with your favorite toppings, such as fresh fruit, maple syrup, or a sprinkle of powdered sugar! Would you like to add any specific ingredients or toppings to make them even more special?
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 melted coconut oil
- 2 tsp pure vanilla extract
INSTRUCTIONS
- Preheat Oven: Set the oven to 250°F to keep the pancakes warm while you cook the batch.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, melted coconut oil, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Cook: Lightly spray a frying pan with cooking spray and heat it over medium-high. Pour 1/4 cup of batter into the pan and cook for 3 minutes, then flip and cook for another 2 minutes.
- Keep Warm: Transfer the pancakes to a baking sheet and place them in the oven to stay warm while you finish cooking the rest.
NUTRITION (PER PANCAKE)
- Calories: 108 kcal
- Carbohydrates: 15g
- Protein: 3g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 31mg
- Sodium: 161mg
- Potassium: 52mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 89 IU
- Calcium: 88mg
- Iron: 1mg
These pancakes are light, fluffy, and packed with flavor, plus they’re naturally gluten-free! You can also try adding some fresh berries or a drizzle of maple syrup for extra sweetness. Enjoy!
