I have been trying to avoid the “white” foods—you know, flour, potatoes, rice, SUGAR! Sometimes I feel like the alien “Edgar” in “Men in Black.” Give me sugar!
Anyway, in an ongoing effort to cut down on high-glycemic foods, I have taken a multipronged approach. One of these prongs is substituting a gluten-free flour blend in recipes calling for all-purpose flour. Let me say up front that I am not getting compensated by Namaste Foods (or anyone else for that matter), but I absolutely love their gluten-free “Perfect Flour Blend.”
I have successfully substituted this gluten-free flour blend in several recipes without a hitch. I couldn’t tell the difference in my banana walnut muffins at all; and while these gluten-free buttermilk pancakes taste slightly different than the ones I used to make with all-purpose flour, I have come to like these even better. By the way, all that maple syrup you see is on Roger’s plate! I try to get by with a drizzle.
For those of you who have never made pancakes without a little help from Aunt Jemima, I highly recommend you give them a try. I haven’t bought a pancake mix in over 15 years. Once you mix the dry ingredients together (a snap), then that’s the equivalent of the boxed mix you buy. So, from there, the amount of labor is the same. You can do it!
One year ago: Jordan Marsh Blueberry Muffins
Gluten-free Buttermilk Pancakes
- 2 eggs, slightly beaten
- 2 tbl. melted butter
- 2 cups buttermilk
- 2 cups gluten-free flour blend (I use Namaste Foods Gluten Free Perfect Flour Blend)
- 1 tsp. baking soda
- 2 tbl. sugar
- 1 tsp. salt
- 1 1/2 tsp. baking powder
In a bowl, lightly beat eggs, then mix in melted butter and lastly stir in the buttermilk. Set aside.
In another bowl, add and whisk together all dry ingredients and then combine with the liquid ingredients. Fold gently—do not over mix or pancakes will become tough.
Spoon or pour out batter to your desired pancake size (4-6”) onto a griddle at medium heat. Flip when many bubbles appear. Total cooking time should be only about a couple of minutes per side.
Note: Obviously, pancakes lend themselves to optional add-ins or add-ons; for example, various fruits, nuts, chocolate chips, etc. Feel free to add one or more of these optional ingredients either directly into the batter, or after the batter is first poured onto the griddle, or sprinkled on top of the pancakes after cooking. Some of our favorites when they’re in season are blueberries, peaches, and apples, all sprinkled with a little cinnamon. And, of course, our family particularly likes Swedish pancakes with lingonberries!