This simple gluten-free pancakes recipe is a must-have for anyone following a gluten-free diet or who just want to try something new! Healthy light and fluffy pancakes topped with all of your favorites!
Preheat a griddle or frying pan over medium low heat (375ºFif you have a temperature gauge on an electric griddle).
Melt the butter in the microwave or in a small pot on the stove.
Add the buttermilk and heat just slightly to take the chill off the milk, do not heat until hot.
Whisk in the eggs slowly.
In a separate mixing bowl, stir together the flours, sugar, baking powder, and salt.
Whisk in the liquid mixture.
Drop ¼ cup batter onto the preheated griddle. Flip once the bottom turns a golden brown.
Cook on the second side for 30 seconds to 1 minutes or until that side turns a golden brown as well.
Notes
Regular milk (or almond milk) can be substituted for the buttermilk but the pancakes won’t be as fluffy and will take longer to turn golden brown. You may also need to use more flour.
The stance on oats in the gluten-free diet differs in different regions around the world. If need to follow a strict gluten-free diet or have a severe intolerance or allergy, please consult with your physician.
It is important to verify that your oats or oat flour are gluten-free certified. Many of the oats on the market share farm and/or production equipment with wheat, barley, or rye and are often contaminated with gluten by those grains. Gluten-free certified oats have been carefully grown and produced to prevent any cross contamination.