Gluten-Free Buttermilk Pancakes

About the Recipe

Ingredients

Makes 6 Servings

2 cups (250 g) gluten-free all-purpose flour
1/4 cup (50 g) organic cane sugar
2 teaspoons (9 g) baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 2/3 cups (394 mL) unsweetened plain oat milk
2 tablespoons (30 mL) apple cider vinegar
1/4 cup (60 mL) canola oil (see notes for oil-free option)
1 teaspoon alcohol-free vanilla extract

Directions

1. Add the flour, sugar, baking powder, baking soda, ground cinnamon, and sea salt to a bowl and whisk together the ingredients until combined.

   
   
   

2. Add the milk, vinegar, canola oil, and vanilla extract and whisk until combined and a batter has formed.

   
   
   

3. Heat a nonstick skillet over medium heat and lightly grease with cooking spray, if using. Add 1/3 cup batter for a single pancake to the pan. Add batter for as many pancakes as you can fit, usually 2 or 3. Cook for 3-4 minutes until the edges begin to bubble slightly. Flip and cook an additional 3-4 minutes until cooked through.

   
   
   

4. Serve warm with Universal Meals Quick Strawberry Chia Jam, fresh fruit, or pure maple syrup.

    

   OIL-FREE: Omit the oil and use 1/4 cup unsweetened applesauce in its place. Do not grease the skillet; keep the heat on medium and be certain to use a nonstick skillet. Be patient when flipping the pancake to be sure it is released from the pan completely before flipping.

   
   
   

Nutrition Facts