Description
The BEST pancakes you’ll ever eat. Light, fluffy, and slightly sweet. Enjoy these on an easy weekend morning and freeze leftovers for quick breakfast on the go during the week.
Scale
Ingredients
- 2 cups sifted gluten free all purpose flour (recommend rice based blend)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 2 eggs, slightly beaten
- 2 cups buttermilk
- 2 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Sift flour, and measure out 2 cups of sifted flour and place in a large bowl.
- Whisk baking soda, salt and brown sugar into flour.
- In a separate bowl, whisk together eggs, buttermilk, coconut oil and vanilla extract.
- Pour wet ingredients into dry ingredients and stir just until combined.
- Ladle 1/4 cup of batter per pancake onto hot lightly greased griddle.
- Cook pancake until it bubbles on one side, and flip.
- Cook until browned on other side.
- To freeze leftover pancakes, line baking sheet with parchment paper and place on sheet individually and place in freezer until slightly frozen and transfer to freeze safe ziploc bag.
- Category: breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 77
- Sugar: 2g
- Sodium: 216mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg
Keywords: gluten free pancakes