Gluten Free Buttermilk Pancakes (American Style)
This easy gluten free pancake recipe makes really light and fluffy American-style pancakes that the whole family will love. They're perfect for a special weekend brunch, or just because!
Ingredients
- 200 g gluten-free self-raising flour
- 250 ml buttermilk
- 2 tbsp rapeseed oil
- 2 eggs
- 1 tsp bicarbonate of soda
- 1/2 tsp xanthan gum
- 1 tbsp caster sugar
- 1 tsp butter to cook
Instructions
- Sieve the dry ingredients into a mixing bowl.
- Pour in the wet ingredients and whisk to combine. I use a stand mixer for this, but a handheld electric mixer will work perfectly too.
- After 1 minute, turn off the mixer and scrape down the sides of the bowl, as well as the base, to scrape any remaining flour into the batter.
- Continue to whisk for another minute, or until the batter has visible air bubbles and has thickened slightly.
- Allow the batter to rest for 2 minutes.
- In the meantime, heat a non-stick pan to a medium-high heat.
- Add 1 tsp butter. Once melted, carefully rub (spread) the melted butter over the base of the pan using kitchen paper.
- Add 1 scoop of the pancake batter. After about 1-2 minutes, bubbles will begin to appear on top. Now is the time to flip!
- Flip the pancake and cook for a further 1-2 minutes on the other side.
- Remove from the pan, then repeat until all the batter has been used.
- Serve and enjoy!