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These gluten-free pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours.
Ingredients
¾ cup buttermilk
1 egg
1 tablespoon canola oil
½ cup tapioca flour
¼ cup cornmeal
1 teaspoon baking powder
1⁄8 teaspoon salt
Instructions
1 egg
1 tablespoon canola oil
½ cup tapioca flour
¼ cup cornmeal
1 teaspoon baking powder
1⁄8 teaspoon salt
1. Whisk together buttermilk, egg and oil in a medium bowl until smooth. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).
2. Heat a large nonstick skillet over medium heat. Working in batches, drop 1⁄4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners’ sugar; or spread with strawberry cream cheese and roll up. Serves 4.
Recipe reprinted with permission from Donna Klein’s The Gluten-Free Vegetarian Kitchen (Penguin, 2007).
"Going without the Grain," Relish the Healthy Table, March 2008
Nutritional Information
2. Heat a large nonstick skillet over medium heat. Working in batches, drop 1⁄4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners’ sugar; or spread with strawberry cream cheese and roll up. Serves 4.
Recipe reprinted with permission from Donna Klein’s The Gluten-Free Vegetarian Kitchen (Penguin, 2007).
"Going without the Grain," Relish the Healthy Table, March 2008
Per (2-pancake) serving: 150 calories, 5g fat, 55mg chol., 4g prot., 21g carbs., 1g fiber, 280mg sodium.
