WheatFreeButtermilkPancakes

Wheat Free Buttermilk Pancakes

If you’ve been reading my blog for any length of time you likely know already that I have a bit of a pancake fetish.  I love them.  I can’t live without them.  Honestly.  Hahaha.  True.

So when we decided to cut down on the amount of wheat we were eating, I was at a loss for breakfast.  How on earth was I going to be able to eat pancakes?  Especially since none of us liked any of the gluten free flour blends I brought home.  The thought of never having a normal tasting pancake was distressing…because Saturday morning pancakes are our thing.  It’s what we do on weekends!

So we’ve been experimenting a lot with different recipes.  The first pancake we discovered and loved were my Wheat Free Quinoa Pancakes, and the second one are these Wheat Free Buttermilk Pancakes.  They’re SO good.

Wheat Free Buttermilk Pancakes

They’re soft and full of pancake-y flavour goodness…that is, they taste just like a pancake should.  Winner!

And another great thing is that the ingredients are not complicated.  I’ve made oat flour and almond flour staples in our home, and with those 2 ingredients you can make almost anything!  So for this recipe, we used my Best Ever Buttermilk Pancake recipe as the base, and played around with the flours.
This is what we came up with.

WheatFreeButtermilkPancakes
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Wheat Free Buttermilk Pancakes

Ingredients

  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp sugar
  • 3 large eggs lightly beaten
  • 1 1/2 cups buttermilk
  • 1/2 tsp vanilla
  • 4 tbsp butter melted

Instructions

  1. In a bowl, combine the flours, baking powder, baking soda, salt and sugar.
  2. Add eggs, buttermilk, vanilla and melted butter. Stir to just combine. The batter should be slightly lumpy (small lumps).
  3. Let the batter sit for at least 10-15 minutes before cooking.
  4. I cook these on a grill at 275 degrees. They're best cooked at a medium heat for a little longer than you would regular pancakes.
  5. Scoop about 1/3 cup batter for each pancake.
  6. Pancakes are ready to flip when the top of each pancake is spotted with bubbles and some of the bubbles have popped.

 

Whew.  Now our Saturday routines are back to normal!  Normal is goooood!

Have a delicious day!

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9 Comments

  • Reply The Hubby March 5, 2013 at 8:53 AM

    What, no recipe for those scrumptious Sorghum flour pancakes?!

  • Reply Angie@Echoes of Laughter March 5, 2013 at 1:05 PM

    They look delish Jo-Anna! I love all of your recipes! I pinned it on my Gluten Free board. I know a LOT of people who can’t eat wheat!

  • Reply Wanda Ann @ Memories by the Mile March 5, 2013 at 4:31 PM

    I will have to try oat flour. We love buttermilk pancakes at out house. I would love for you to come to my link party, it’s going on now at http://www.memoriesbythemile.com/
    Wanda Ann @ Memories by the Mile

  • Reply Jane March 6, 2013 at 8:54 AM

    Thank you so much for these wonderful wheat free pancakes. I will try them this week end!!

  • Reply Shannon @ I Knead to Bake March 6, 2013 at 2:28 PM

    Oh my gosh these look so delicious! I could never guess they were wheat free! Thanks for sharing! Pinning for later!

  • Reply Christine March 11, 2013 at 4:36 AM

    That sure looks delicious Jo-Anna!! Yum!!

    Thanks for sharing this at The DIY Dreamer.. From Dream To Reality! Can’t wait to see what you link up tomorrow evening 🙂

  • Reply Samantha March 13, 2013 at 12:25 PM

    These look delicious!! My family are pancake lovers too and we are also trying to eat less wheat as well so these will defintiely be tried out this weekend! I’m off to the store to get the basics!! Thanks!

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