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Breakfast
Gluten-free
Small batch
Gluten-free Pancakes
Two bowls, one pan, twenty minutes. The buttermilk is just milk with lemon juice stirred through and left to sit.
- Total
- 20 min
- Heat
- Medium
Method
Four steps, about 20 minutes start to finish.
-
Mix all the dry ingredients in one bowl.
120 g gluten-free flour 25 g caster sugar ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt -
Mix all the wet ingredients in another bowl.
200 g buttermilk 1 egg 1 ½ tablespoons butter, melted ½ teaspoon vanilla extract -
Add the wet ingredients to the dry ingredients. Add more milk to thin the batter if necessary. The batter should be thick but able to fall off a spoon slowly.
-
Cook over medium heat till golden brown.
