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.
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.
Whew. Now our Saturday routines are back to normal! Normal is goooood!
Have a delicious day!