Gluten-Free Buttermilk Pancakes & Waffles


I am regularly asked for our family’s gluten-free pancake & waffle recipes, but I keep forgetting to post them for you! After enjoying both recipes during our relaxing beach trip weekend, I have finally remembered. These are delicious topped with some sorghum/maple syrup, some fresh/thawed summer berries and yogurt, or spread with nut butter!

This recipe incorporates the beneficial nutritional effects of soaking the flours, and results in lovely “fluffy” pancakes, instead of a disappointing crumbly mess; as is often the case with “healthy” gluten-free baked goods. The soaking step also allows for a quick breakfast the next morning, with all the prep work being done the night before. It is our favorite recipe to take camping, since we can pack the prepared batter along with us! (We pack the baking powder/soda premeasured into a small container, along with making sure we have an egg to stir in just before cooking.)

I use chia seeds, which are mucilaginous (forming a gel when wet), in place of thickening agents (such as Xanthan Gum) in my gluten-free recipes. I used to use flax seeds, but after Kimi’s wonderful research, I found the chia to be a better alternative. If you prefer to use Xanthan Gum, just use that in place of the seeds. (The overnight soaking step also maximizes the thickening effect of the seeds.)

If you need a dairy-free option, just substitute a dairy-free milk (such as hemp milk), and add a 1 Tbl. + 1 tsp of apple cider vinegar, for a similar “buttermilk-effect.” I use the raw buttermilk left from making our homemade butter.

Gluten-Free Buttermilk Pancakes
(based on a recipe from Ener-G)
1 Egg, beaten
1 1/4 cup Buttermilk (or Non-Dairy Milk + 1 Tbl. + 1 tsp Apple Cider Vinegar)
2 Tbl. Oil
1 Tbl. Honey
1/2 cup Teff Flour
1/2 cup Sorghum Flour
1/2 cup Brown Rice Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Chia Seeds
1 tsp. alcohol-free real Vanilla extract
1/2 tsp. Cinnamon (optional)

Mix together flours, chia seeds, and cinnamon (if using). Combing buttermilk, oil, honey, and vanilla, and mix into dry mixture. Cover, and let sit overnight. In the morning, stir in baking soda, baking powder, and egg. Stir well, but allow batter to stay slightly lumpy. Grease frying pan (we use coconut oil), and cook pancakes. (We like to use a cast-iron pan.)

The waffle recipe is basically the same; we just increased the oil and egg.

Gluten-Free Buttermilk Waffles
(based on a recipe from Ener-G)
2 Eggs, beaten
1 1/4 cup Buttermilk (or Non-Dairy Milk + 1 Tbl. + 1 tsp Apple Cider Vinegar)
4 Tbl. Oil
1 Tbl. Honey
1/2 cup Teff Flour
1/2 cup Sorghum Flour
1/2 cup Brown Rice Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Chia Seeds
1 tsp. alcohol-free real Vanilla extract
1/2 tsp. Cinnamon (optional)

Mix together flours, chia seeds, and cinnamon (if using). Combing buttermilk, oil, honey, and vanilla, and mix into dry mixture. Cover, and let sit overnight. In the morning, stir in baking soda, baking powder, and eggs. Stir well, but allow batter to stay slightly lumpy. Grease waffle griddle (we use coconut oil), and cook waffles.

For more recipe ideas, visit Gayle at the Grocery Cart Challenge Recipe Swap.

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