Recipes Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes Gluten-Free Buttermilk Pancakes Be the first to rate & review! 1 Photo Traditional buttermilk pancake taste without the gluten; dense and fluffy at the same time. Using whole grain flours not only helps flavor and texture, but increases nutrition. The instructions take into account that some gluten-free flours are thirstier than others. The pancakes freeze well, too. Just pop a frozen pancake in the toaster for a quick breakfast or snack. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 10 Yield: 10 pancakes Jump to Nutrition Facts Ingredients ½ cup brown rice flour ½ cup gluten-free all-purpose flour 3 tablespoons buckwheat flour 2 tablespoons white sugar 1 ¼ teaspoons baking powder 1 pinch baking soda 1 cup buttermilk, divided 2 medium eggs, separated 2 tablespoons light oil Directions 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. Cook's Note: Any whole grain gluten-free flour, such as quinoa or millet, can be substituted for the buckwheat flour. I Made It Print Nutrition Facts (per serving) 114 Calories 4g Fat 16g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 114 % Daily Value * Total Fat 4g 6% Saturated Fat 1g 5% Cholesterol 38mg 13% Sodium 128mg 6% Total Carbohydrate 16g 6% Dietary Fiber 1g 4% Total Sugars 4g Protein 4g Vitamin C 0mg 1% Calcium 69mg 5% Iron 1mg 3% Potassium 84mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved