These moist and delicious gluten free pancakes are so good you’ll be lining up for seconds!
2 cups (500 mL) buttermilk
¼ cup (50 mL) butter, melted
1 tsp (5 mL) vanilla extract
2 cups (500 mL) Robin Hood® Gluten Free Flour Blend
1/4 cup (50 mL) granulated sugar
2¼ tsp (11 mL) baking powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
1 cup (250 mL) blueberries, fresh or frozen
Butter for cooking
2 large mixing bowls, dry measuring cups, liquid measuring cup, measuring spoons, hand held whisk, large non-stick skillet, spatula
Whisk buttermilk, eggs, melted butter and vanilla in a large bowl. Combine flour blend, sugar, baking powder, baking soda and salt in a separate large bowl.
Stir flour mixture into buttermilk mixture. Fold in blueberries.
Melt butter over medium-high heat in a large non-stick skillet. Ladle ¼ cup (50 mL) into the hot skillet. When pancakes are puffed and bottom is golden brown, about 3 minutes, flip the pancakes and cook the other side for about 2 Minutes.
Omit the blueberries for a plain buttermilk pancake.
Replace the blueberries with chocolate chips for variation.
*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.