entrees

Gluten Free Buttermilk Spiced Pancakes

20 min
PREP TIME
25 min
COOK TIME
150
CALORIES
14
INGREDIENTS

INGREDIENTS

  • 2 cup (500 mililiter) gluten-free all-purpose flour
  • 1/4 cup (60 mililiter) granulated sugar
  • 2 1/4 teaspoon (11 mililiter) baking powder
  • 1/2 teaspoon (2 mililiter) baking soda
  • 1/4 teaspoon (1 mililiter) salt
  • 1/2 teaspoon (2 mililiter) Organic Turmeric
  • 1/2 teaspoon (2 mililiter) Cinnamon Ground
  • 1/2 teaspoon (2 mililiter) Ginger Ground
  • 1/2 teaspoon (2 mililiter) Black Pepper Coarse Grind
  • 2 cup (500 mililiter) buttermilk
  • 2 large eggs
  • 1 teaspoon (5 mililiter) Pure Vanilla Extract
  • 1/4 cup (60 mililiter) unsalted butter, melted
  • Butter for frying

Preparation

  • 1 In a large bowl combine flour, sugar, baking powder, baking soda, salt, and all spices. Set aside.
  • 2 In a medium bowl, whisk together buttermilk, eggs, vanilla extract and melted butter. Pour wet ingredients into dry ingredients and mix until just combined, making sure not to overmix.
  • 3 Heat butter in a large frying pan over medium-low heat. Pour batter into pan using a 2 tbsp (30 mL) scoop. Allow to cook for 1-2 minutes, or until golden brown and bubbles start to form. Flip, and cook an additional 1 minute until golden brown. Keep pancakes warm until ready to serve.
  • 4 To serve, drizzle with Homemade Pomegranate Molasses, or prepared pomegranate molasses and sprinkle with pomegranate seeds, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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