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–+ servings

Gluten-Free Buttermilk Pancakes

Start your morning off right with these fluffy and delicious Gluten-Free Buttermilk Pancakes! Perfect for those with gluten sensitivities, these pancakes are light, fluffy, and packed with flavor. Whether you’re enjoying them with fresh fruit or drizzling them with pure maple syrup, these pancakes make for a delightful breakfast treat.
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Ingredients
  

  • 2 cups 250 g gluten-free 1-to-1 baking flour
  • 1/4 cup 50 g organic cane sugar
  • 2 teaspoons 9 g baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1 2/3 cups 394 mL unsweetened plain oat milk
  • 2 tablespoons 30 mL apple cider vinegar
  • 1/4 cup 60 mL canola oil (see notes for oil-free option)
  • 1 teaspoon alcohol-free vanilla extract

Instructions
 

  • Add the flour, sugar, baking powder, baking soda, ground cinnamon, and sea salt to a bowl and whisk together the ingredients until combined.
  • Add the milk, vinegar, canola oil, and vanilla extract and whisk until combined and a batter has formed.
  • Heat a nonstick skillet over medium heat and lightly grease with cooking spray, if using. Add 1/3 cup batter for a single pancake to the pan. Add batter for as many pancakes as you can fit, usually 2 or 3. Cook for 3-4 minutes until the edges begin to bubble slightly. Flip and cook an additional 3-4 minutes until cooked through.
  • Serve warm with Universal Meals Quick Strawberry Chia Jam, fresh fruit, or pure maple syrup.

Notes

Omit the oil and use 1/4 cup unsweetened applesauce in its place. Do not grease the skillet; keep the heat on medium and be certain to use a nonstick skillet. Be patient when flipping the pancake to be sure it is released from the pan completely before flipping.
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