Buttermilk Pancakes
 
Prep time
Cook time
Total time
 
A delicious and fluffy buttermilk pancake that sacrifices nothing on taste and texture. These are sure to be a breakfast hit!
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • ½ cup oat flour
  • ½ cup brown rice flour
  • ¼ cup plus 1 tablespoon arrowroot flour/starch
  • 1 teaspoon xanthan gum
  • 3 teaspoons baking powder
  • 3 tablespoons sugar
  • ¾ teaspoons salt
  • 4 eggs
  • 1 cup buttermilk
  • 2 tablespoons cooking oil
Directions
  1. In a small bowl mix together oat flour, rice flour, arrowroot flour, xanthan gum and baking powder.
  2. In a larger mixing bowl, beat eggs. Whisk in sugar, salt, buttermilk and cooking oil.
  3. Add flour mixture to egg mixture and stir until incorporated.
  4. Heat skillet over medium low heat (dial 4 out of 10). Spray skillet with cooking spray. Scoop about ¼ cup per pancake onto skillet. Let sit until outer edges loose their sheen and are slightly puffy. They should easily be lifted with spatula. This takes about 3 minutes of cooking.
  5. Flip pancakes and let cook about 1 minute more. Continue making pancakes until batter is done, spraying with cooking spray between each batch. Serve immediately with your choice of toppings. Can be stored in the fridge for up to 5 days or in freezer for 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/buttermilk-pancakes/