Gluten-free pancakes recipe

A recipe for simple and tasty dietary pancakes without gluten and white sugar.

3.91 z 11 ocen

Prep Time 10

Cook Time 10

Total Time 20

Servings 6

Calories 189 kcal

90 g gluten-free flour (e.g., buckwheat, millet - about 2/3 cup)
75 g rice flour (about 1/2 cup)
2 teaspoons baking powder (gluten-free - can be replaced with a flat teaspoon of baking soda)
250 ml buttermilk (can also be kefir, or plant-based milk)
1 egg (size L)
1 tablespoon maple syrup (can be omitted)
45 g butter (melted or coconut oil)
0.5 teaspoon cinnamon (optional)

In a large bowl, mix the flours, baking powder, and cinnamon.
90 g gluten-free flour, 75 g rice flour, 2 teaspoons baking powder, 0.5 teaspoon cinnamon
Add buttermilk, egg, butter, and syrup to the bowl and mix thoroughly or blend.
250 ml buttermilk, 45 g butter, 1 tablespoon maple syrup
Heat a frying pan and lightly grease it with oil (I do this with a silicone brush).
Spoon the batter onto the pan for each pancake - fry over low heat (I also cover the pan with a lid) - when the top of the batter no longer looks wet, gently flip the pancakes to the other side. Fry for about a minute and remove.
Serve the pancakes with your favorite toppings.

When spooning out the batter, I got 28 pancakes.

Servings: 100gCalories: 189kcalCarbohydrates: 25gProtein: 4gFat: 7g

Keyword gluten-free pancakes, pancakes without gluten

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