Gluten-Free Buttermilk Pancakes

By Hklbrries

These gluten-free pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours.

What is Gluten? Gluten is a mixture of proteins found in wheat, rye and barley flours. It’s the gluten that gives bread its elasticity and cakes their spring. For 3 million people in the United States, gluten causes problems. Their immune systems respond to gluten by damaging the fingerlike villi of the small intestine, where food is absorbed. When the villi are damaged, the body is unable to absorb nutrients into the bloodstream, which can lead to malnourishment, autoimmune diseases, osteoporosis, thyroid disease and cancer. If you’re avoiding gluten products, try these alternatives: corn, millet, buckwheat, rice, quinoa or amaranth. Bob’s Red Mill, whose products are widely available, makes gluten-free flours, such as the ones we’ve used here.

Ingredients

• ¾ cup buttermilk
• 1 egg
• 1 tablespoon canola oil
• ½ cup tapioca flour
• ¼ cup cornmeal
• 1 teaspoon baking powder
• 1 ⁄8 teaspoon salt

Details

Servings 4
Adapted from relishmag.com

Preparation

Step 1

Whisk together buttermilk, egg and oil in a medium bowl until smooth. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).

Heat a large nonstick skillet over medium heat. Working in batches, drop 1⁄4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners’ sugar; or spread with strawberry cream cheese and roll up.

Nutrition Information:
Per (2-pancake) serving
150 calories,
5g fat,
55 mg cholesterol
4 g protein
21 g carbohydrates
1 g fiber
280 mg sodium