I didn’t realize how difficult it would be to make the perfect gluten free buttermilk pancakes recipe without white starch and gum. But I did it! Using Ryze Gluten Free Flour Mix – Yellow Bag, I developed this high-ryze (pun intended) pancakes recipe. If you wish to reduce or eliminate refined starch and gum (some people experience digestive issues from gums), you have to use this mix! (Stay tuned in for my upcoming review of both of their mixes.) Be sure to see the tips section for a feather-light version that melts in your mouth, but is a little extra work. The standard version is depicted in the photo.
You'll be amazed how fluffy these gluten free pancakes are. Better yet, they contain no white starch like potato, corn, arrowroot, or tapioca, nor gum such as xanthan or guar.
Ingredients:
- 1-1/2 cups Ryze Yellow Bag Flour Mix
- 2 tablespoons granulated sugar
- 5 teaspoons gluten free baking powder (Rumford's)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-3/4 cups buttermilk
- 2 large whole eggs
- 1 additional large egg white
- 2 teaspoons honey (optional to prevent slight crispness outside)
- 1 teaspoon pure/gluten-free vanilla extract
- 1 teaspoon apple cider vinegar
- 3 tablespoons unsalted butter, melted
- Pure/gluten-free maple syrup or fruit topping, for garnish
Instructions:
- In a large-sized bowl, whisk together the dry ingredients.
- Add the buttermilk, eggs, egg white, honey (if using), vanilla, and vinegar to the dry ingredients. Whisk until smooth.
- Preheat a large oiled skillet over medium heat.
- Whisk the melted butter into the pancake batter.
- Working in batches, pour 1/4 cup pancake batter for each pancake. Cook about 4 minutes on the first side, flip over, and cook for 1 - 2 additional minutes.
- Stack three on each of four plates and serve with butter and your favorite gluten free/pure maple syrup or fruit topping.
Tips
For Delicate, Feather-Light Pancakes That Melt in Your Mouth: Separate the eggs, and only add the two yolks to the batter. Using your electric mixer, beat the three egg whites until stiff peaks form, but not dry. Fold half of the beaten egg whites into the batter until no white streaks remain. Then fold in the other half. Cook as instructed, however, they may cook faster.