Gluten-Free American Buttermilk Pancakes

Fluffy gluten-free pancakes made with buttermilk, cornmeal, and tapioca flour. Serve in stacks with bacon and maple syrup.

Easy Gluten Free Breakfast Pancakes American

Estimated Nutrition

Calories

277.1

kcal / serving

1385.4 kcal total

Carbs

22.1g

per serving

110.5 g total

Fat

17.6g

per serving

88.2 g total

Protein

7.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Tapioca Flour

tsp

Bicarbonate Soda

tbsp

Maple Syrup

To serve

Dairy

175

Buttermilk

piece

Egg

Free-range preferred

Butter

Melted

tbsp

Clarified Butter

For greasing

Butter

To serve

GrainsCereals

Cornmeal

Fine

Meat

slices

Bacon

Crispy, to serve

NutsSeeds

pinch

Salt

Good pinch

Method

Repeat with remaining batter and serve warm with butter, bacon, and syrup.

Cook until bubbles break on top, then flip and cook until pale golden.

Spoon one tablespoon of batter onto the pan and spread slightly.

Heat a heavy pan over medium heat and grease with clarified butter.

Gently stir the dry ingredients into the buttermilk mixture until just moistened.

Sift together tapioca flour, cornmeal, salt, and bicarbonate of soda.

Mix buttermilk, egg, and melted butter in a large bowl until smooth.