I was flipping through magazines, while waiting for my appointment in a dentist’s office. When an article in Fine cooking magazine by Ellie Krieger, caught my attention. I was little surprised to read that some people adopt gluten free lifestyle by choice.
Gluten is an important protein composite for our body. It gives elasticity to dough, helping rise and keep its shape and often giving the final product a light and chewy texture. A gluten free diet is dangerous if you do not have gluten sensitivities or have not been diagnosed with celiac disease by doctor. You might become malnourished. But for those who are actually allergic to gluten, they need to avoid it permanently and use alternative flours to replace wheat.
At the end of the article there was a nutritious and fiber rich recipe of pancakes which I asked the receptionist to get it photocopied for me.
I made the pancakes for breakfast next morning, they were tender, fluffy and moist. There were enough for three of us so I kept the leftover in fridge which got little tough on the next day but when I reheated them in pan, they seemed fine.
You should try them once and you will make it again and again. Almond meal can be easily bought from specialty food stores or online. I have also seen some of the supermarkets carrying it. It has to be kept in the fridge to prevent from becoming rancid.
BUTTER MILK PANCAKES
source : Fine cooking
Ingredients:
- 1 cup brown rice flour
- 1/3 cup almond meal
- 1 tbsp cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup+ 2 tbsp low fat buttermilk
- 2 large eggs
- 1 tbsp canola oil
- 1 tbsp honey
- 1 tsp vanilla extract
- cooking spray
- pure maple syrup and fruits for serving
Method:
- Heat the oven to 200° F. In a large bowl, whisk brown rice flour, corn starch, baking powder and salt. Add almond meal and mix.
- Ina medium bowl whisk the buttermilk, eggs, canola oil, honey and vanilla.
- Stir the wet ingredients into the dry ingredients until combined.
- Coat a non stick pan or skillet with cooking spray and heat over medium heat low heat until hot.
- Ladle a 1/4cup batter per pancake on to the skillet. Cook until golden brown on the bottom and beginning to dry around the edges, 1 to 2 minutes.
- Flip and cook the pancakes until the other side is golden brown. Transfer to a large baking sheet and keep warm in the oven , until all the pancakes are done.
- Serve with fresh fruits and maple syrup.
Linked to Gluten Free Fridays, Allergy Free Wednesdays.
Ann
These look delicious and I LOVE when you find recipes like that unexpectedly! I had to confess to my doctor that I ripped a recipe out of one of her magazines to make. She was a good sport…..
mjskit
I would never have guess that these pancakes were gluten free. They look SO tasty! Nice and fluffy, the way buttermilk pancakes should be.
ilovepancakes
Yummy! These pancakes look delicious. Especially with the raspberries, I love raspberries. I was looking for some easy pancakes to make for me and my room-mate. We try to eat together so often as we can, but she is on a gluten-free diet. She will love this. I bake with her sometimes. We always make our own almond meal.
Thanks for sharing
Nava.K
Lovely and healthy though I am so sure about glutton but we are also conscious on what gets into our mouth. This pancakes will work as wonderful desserts for us.
Nada (One Arab Vegan)
I love the idea of using almond meal in pancakes! I always have so much left over from making almond milk and have no idea what to do with it. Might make a vegan version of these soon 🙂
M.J.
Hi: I found your page! Looks really good and I’ll be coming back..Thanks for checking me out! 🙂
unorthodoxepicure
Wow! Gluten is not an issue for me, but I think I’ll be making these pancakes.
Balvinder ( Neetu)
First of all thanks everyone for the comments.
Ann, I have not yet dared to rip a page from the magazine but I have a habit of keeping pen and notebook to jot down anything I find interested.
Mjskit- That’s what I thought when I looked at it.
Nava- I (even my family) loved them so much that I am making it again. I even have some raspberries and mangoes left.
Nada- I would love to see the vegan version.
M.J.-Thanks for checking me out.
I love Pancakes and Unorthodoxepicure- My husband and daughter are not gluten free but they ate these pancakes and loved it.
Kiri W.
Looks wonderful! I’ve grown up on German pancakes, which are very different from the ones here. Today I had buttermilk pancakes for the first time, and they were delicious!
Cucina49
These look great–I will share this recipe with my assistant, who can’t eat gluten.
Val
These look like a fantastic gluten free pancake option. Not sure I can wait until Saturday to give these a try 😉
gobakeyourself
These look like a deliciously exotic start to the day!!! I need more time before school obviously 😛
Balvinder ( Neetu)
Thanks Kiri,Cucina,Val and go bake yourself. these buttermilk pancakes are very light and does not take long to whip. Get the dry ingredients ready at night if you have less time in the morning.
Sudha
The buttermilk pancake looks perfect!The fluffiness and soft texture is almost tangible and I can imagine what a delight it must have been.I would love to top it generously with honey and enjoy:)
Kristen
I just bought some almond meal this week. I haven’t used my brown rice flour yet. I think this is one combination I will have to try soon!
Cindy (Vegetarian Mamma)
Wow, these look great!! YUM! I am hungry! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thanks for linking back to the Gluten Free Fridays post!
Party starts tonight at 7:05 pm eastern time! Hope to see you there!
Cindy from vegetarianmamma.com