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Buttermilk Pancakes - Gluten Free

From Stones River Market

<p>A really easy recipe to provide you with a Gluten Free alternative for breakfast which fills you but doesn&#8217;t overwhelm your digestive system like regular pancakes. The recipe makes 9 6-7 inch pancakes with a cornmeal texture. Top and sweeten to your preference!</p>
Source: Bean Girl (Entered by Bryan Sox)
Serves: 9

1/3 Cup White Bean Flour
2/3 Cup Brown Rice Flour (White Rice Flour)
1/3 Cup Tapioca Flour
2 Each Eggs
1-1/4 Cup Buttermilk or 3/4 Cup Milk with Lemon Jiuce
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tbsp Apple Saude or Canola
1 Tbsp Honey

Step by Step Instructions
  1. Mix ingredients in the order shown above folding in eggs whites last - you may need to add more buttermilk to get the consistency right. Pour 2" circles of batter onto griddle coated with cooking spray on medium heat. Cook until golden brown on both sides but remember that these will take a little longer to cook than pancakes which use wheat. If using milk - 3/4 cup only.