With the weather being so cold lately and dealing with a lot of snow, I have been craving pancakes a lot lately. Snowy weather to me is pancake weather when it comes to breakfast. I have tinkered with several pancake recipes before hitting success with this one. Until now I never was able to make decent gluten free pancakes without a gluten free pancake mix. The flours I used for these pancakes I got from an Asian store near my house for about $1 per pound. Bob’s Red Mill also makes these flours as well as xanthan gum, which I used in these pancakes and use in most of my baked goods to help hold them together. These pancakes are great smaller or larger, but I prefer them larger since my mom always made hers larger and that is what I am used to with homemade pancakes.
Buttermilk Rice Pancakes – Makes 4 large pancakes or 8 regular sized pancakes (serves 2 to 3 people)
- ½ cup of rice flour
- ½ cup of sweet rice flour
- 2 teaspoons of sugar or sweetener (splenda and stevia will work in place of the sugar)
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 teaspoon of xanthan gum
- 1 egg
- 1 cup of buttermilk (if you don’t have buttermilk, simply add a teaspoon of vinegar or lemon juice to a cup of milk and leave it sit for a minute. Then stir milk and use as buttermilk).
- 2 teaspoons of canola oil
- Cooking spray or canola oil for cooking pancakes
- Mix rice flour, sweet rice flour, sugar, baking powder, salt, and xanthan gum together in a large bowl.
- Mix in buttermilk until the pancake mixture is smooth.
- Mix canola oil, and egg together in a small bowl.
- Add in the mixture from the small bowl into the large bowl and mix until everything is completely mixed together.
- Add a little oil or cooking spray to the griddle and cook pancakes one by one on medium heat for 3-5 minutes per pancake, turning once halfway through. Watch them carefully, they cook quickly and don’t flip them too much. They will end up flatter if you do.
- Serve and enjoy!