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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fluffy Buttermilk Pancakes w Almond Flour - GF Recipe

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This recipe for Fluffy Buttermilk Pancakes w Almond Flour - GF is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. (4 3/4 oz) Rice Flour
1/3 c. (1 1/2 oz) Almond Flour
1T Cornstarch
2 tsp. Baking Powder
1/2 tsp. Salt
1 c. Buttermilk OR (3/4 c. plain Greek yogurt + 1/4 c. rice milk)
2 Large Eggs
2T Canola Oil
1T Agave Nectar
1 tsp. Vanilla Extract
1 1/2 c. Blueberries (Optional)
Directions:
Directions:
Whisk together all dry ingredients (first 5 items) in a large bowl. Stir together all wet ingredients in a separate bowl. Pour wet ingredients into dry ingredients. Stir until combined. Batter will be thicker than most pancake batter. However, add more liquid if need be. Cook on griddle over medium heat and add blueberries to the top before the top sets and before they are turned over.
Number Of Servings:
Number Of Servings:
Makes 12 Pancakes

 

 

 

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