Whether you are still in a summer mood or craving some autumn flavors these delicious gluten-free pancakes have got you covered with with an option of either a summer or autumn fruit compote.
Pancakes are one of my favorite things to make on the weekend. I’m excited to share with you my recipe for yummy gluten-free buttermilk pancakes!
The oat flour makes these pancakes hearty but not dense. It keeps them fluffy, sweet, and buttery. You will feel fuller longer without the sense of over-indulgence, making it the perfect way to start the day. I love to top mine with seasonal fruit compote or peanut butter.
The best part, you can make the flour with regular rolled oats. You don’t need to search for a special gluten-free flour because you can make it right at home.
WHAT IS BUTTERMILK?
Buttermilk traditionally was the tangy cream left behind after churning butter. My grandmother churned butter which is probably where she got her first taste.
Today, it’s produced by adding a bacteria to low fat milk and then heating the mixture up to make it curdle by changing the pH balance resulting in a tangy acidity thick milk. Buttermilk is usually used in baking because of its tangy flavor and the acidity causes a chemical reaction with baking powder/soda so that there is a rise. That is how these gluten-free pancakes become so fluffy!
Need a substitute? If you have milk at home and lemon or vinegar you can make a buttermilk substitute. The ratio is 1 TBSP of acid to 1 cup of milk.
HOMEMADE GLUTEN-FREE OAT FLOUR
No special flour purchase is necessary for these pancakes. The trick to this recipe is to use the rolled oats you already have in your pantry. Measure 3 cups out and pulse it in a dry food processor or blender until it’s a flour consistency, this will take about 3-5 minutes.
Once you have your oat flour then you’re ready to make your gluten-free pancakes!
Gluten Free Buttermilk Pancakes
Servings: 12-15 pancakes
Time: 25 mins
- 3 cups Oat Flour (see my instructions in notes above)
- ½ tsp Cinnamon
- 1 tsp Salt
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 2 TBSP Sugar
- 2 Eggs
- 2 cups Buttermilk
- 1 tsp Vanilla
In a large bowl, whisk together all of your dry ingredients until evenly distributed.
In a separate bowl, whisk together all of your wet ingredients.
Pour the wet ingredients into the bowl with the dry ingredients and carefully stir until it is fully combined. Makes sure to not over mix the batter. It will be lumpy and thick. It should be between a grits and an oatmeal consistency.
Preheat your non-stick skillet over medium heat. If you’re confident that your pan is non-stick, you don’t have to use cooking spray or butter, but if you want to be on the safe side you can.
Pour your desired amount of pancake batter into the pan.
Wait until the bottom side is golden brown before flipping. These pancakes will not bubble up as they cook like regular flour pancakes but you will be able to see them cooking around the edges. They should take 2-3 minutes on the first side and 1-2 minutes on the other side.
Blueberries or chocolate chips are classic add ins! Carefully fold them into the batter with a spatula until incorporated, but make sure to not over mix the batter.
Bananas are also a great add-in. Instead of mixing them into the batter, I have found that it’s better to add them once the pancake batter is poured into the pan. This way the banana gets a little caramelized and it has a much better flavor.
Before pouring your batter into the hot pan, you will want to cut your banana into 1/4 inch slices and set them aside. Once you pour your batter into your preheated pan and the first side starts to brown, carefully add in your bananas. Once the first side is brown (about 2-3 minutes), carefully flip the pancakes and let them finish cooking (about 1-2 minutes). The banana will warm up and start to caramelize making them soft and sweet.
For summer inspired flavor then use peaches and for your autumn cravings then try apples in the compote
Apple or Peach Cinnamon Compote
Serving size: 6 pancakes
- 6 apples or peaches, peeled and thinly sliced (depending on the size of the fruit you may need to use more or less)
- 4 TBSP butter
- 4 TBSP brown sugar
- 2 tsp ground cinnamon
- ½ tsp of ground nutmeg
- Pinch of salt
- Put diced apples or peaches in a small bowl, then add in cinnamon and stir. Set this bowl aside.
- Melt butter in a medium size pot over medium heat.
- Incorporate brown sugar and stir until it dissolves.
- Once sugar is dissolved then add in the fruit and cinnamon mixture
- Simmer in pot for 15 minutes until apples are soft.
- Remove from heat and enjoy on top of pancakes
- Store any additional compote in airtight container for up to 1 week in the refrigerator.
Copyright © 2019 Nicole’s Tasting Spoon
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