Buttermilk Pancakes (Gluten-Free)

1. 1

   Whisk the brown rice flour, all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda together in a bowl. In a separate bowl, combine 3/4 cup buttermilk, the egg yolks, and the oil; mix until blended. Add the dry ingredients to the buttermilk mixture and stir just until combined. Do not overmix the batter.

2. 2

   Beat the egg whites in a glass, metal, or ceramic bowl until soft peaks form.

3. 3

   Fold the egg whites into the batter. The batter should be about the consistency of tomato soup. If it is too thick, add the remaining buttermilk a little at a time, pausing briefly to let the batter set.

4. 4

   Gluten-free flours need time to absorb the liquid and will thicken after about 45 seconds to 1 minute.

5. 5

   Heat a lightly oiled griddle over medium heat. Drop the batter onto the griddle in 1/4-cup portions. Cook until bubbles form and the tops look slightly dry, 3 to 4 minutes.

6. 6

   Flip and cook until the other side is browned, 2 to 3 minutes. Repeat with the remaining batter.

7. 7

   Serve hot, or let cool completely before freezing.

• Calories 128.83 kcal Moderate
• Protein 3.96 g Low Source
• Carbs 17.47 g Moderate
• Total Fat 4.91 g Moderate
• Saturated Fat 1.35 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 50.45 mg Moderate
• Sodium 57.26 mg Low Source
• Fiber 0.86 g Low Source
• Sugar 3.89 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 53.55 mg Low Source
• Iron 0.86 mg Low Source
• Potassium 54.02 mg Low Source
• Vitamin A 20.34 mcg_rae Low Source
• Vitamin C 0.29 mg Low Source
• Vitamin D 0.36 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Gluten