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Gluten-Free Buttermilk Pancakes (with chia seeds)

adapted from Martha Stewart’s Everyday Food Magazine


Serving Size: 25 2” in diameter pancakes

Oven: 200 F


Ingredients:






















•*125 grams or 4.41 oz of flour - *125 grams is about 1 cup of all-purpose gluten flour.  I used King Arthur’s GF flour and it was 3/4 cup of flour

  1. 2 TBSP sugar (You can substitute vanilla sugar for this part and leave out the vanilla extract if desired.)

  2. 2 TBSP ground chia seeds - optional (you can use any kind of seed)

  3. 2 tsp GF baking powder (I use Clabber Girl)

  4. 1/2 tsp baking soda

  5. 1/2 tsp salt

  6. 1 cup GF buttermilk (I use Natural by Nature grass-fed)

  7. 1 large egg

  8. 1/2 - 1 tsp GF vanilla extract - optional (Frontier Brand Vanilla Flavor which is alcohol free)

  9. 2 TBSP unsalted butter or vegetable oil (I used butter)

  10. extra vegetable oil or butter for greasing the pan (I used coconut oil)


Cooking Supplies:


  1. griddle or flat pan

  2. whisk

  3. 2 mixing bowls

  4. pancake flipper

  5. knife

  6. liquid measurer

  7. measuring spoons

  8. measuring cups

  9. container to melt butter (if not using oil)



Procedure:


  1. 1.Preheat oven to 200 degrees to keep pancakes warm when they come off griddle.

  2. 2.Melt butter (if using)

  3. 3.Mix dry ingredients together and whisk until there are no lumps and the mix looks uniform throughout: flour, baking soda, baking powder, sugar, chia seeds, and salt.

  4. 4.In another bowl mix wet ingredients together and whisk until there are no lumps: egg, buttermilk, vanilla, and melted butter/oil.

  5. 5.Preheat your griddle to medium-high heat.  Add oil or butter to pan to grease.

  6. 6.Add the dry ingredients into the wet and whisk just until everything is combined and there are no lumps.  Wa-la!  Delicious, GF, pancake batter!

  7. 7.For 2” in diameter sized pancakes use a regular kitchen spoon (not the little ones) and glob a bit of pancake batter on the griddle.  I can fit about 5 on my griddle.

  8. 8.In about 3o seconds or so, the batter will start to bubble.  That’s when you flip your pancake to the other side. Give it another 30 seconds and pop it into the oven to stay warm.

Vanilla Extract not featured.

Chia Seeds

Coconut Oil

Arm & Hammer Baking Soda

Step #8 - The pancake batter is bubbling.  Time to flip!