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Gluten-Free Buttermilk Pancakes
Delicious pancakes that use no expensive gluten-free flours!
Quick Facts
Prep Time: 10 minutes
Cook Time: 3 minutes
Yield: 6 servings
Ingredients
- 1-1/2 cups Argo® Corn Starch
- 2 tablespoons sugar
- 1 tablespoon Argo® Baking Powder
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup butter OR margarine, melted
- 1 cup buttermilk
- 1/2 teaspoon pure vanilla extract
Directions
- Stir all ingredients together and let sit for 10-15 minutes.
- Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.
- Serve hot OR cool, and freeze in resealable bag for toasting later.
- For lemon-blueberry pancakes: stir in 1 teaspoon freshly grated lemon peel plus 1 cup fresh blueberries to basic recipe.
- For pumpkin pie pancakes: stir in 1/4 cup canned pumpkin plus 1/2 teaspoon pumpkin pie spice to basic recipe.
- For banana flavored pancakes: stir in 1/4 cup mashed banana to basic recipe.
- For cornmeal pancakes: omit vanilla extract and stir in, 3 tablespoons cornmeal plus 2 teaspoons paprika.
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