Gluten-free pancakes

  • Time cooking time: 10-15 minutes
  • Yield Makes about 8 pancakes


    7 ounces (by weight) whole-grain gluten-free flour mix
    1 ounce ground flaxseed
    1 ½ teaspoons baking powder
    1 teaspoon kosher salt
    ½ teaspoon cardamom
    ½ teaspoon Saigon cinnamon
    8 ounces buttermilk
    ¼ teaspoon almond extract
    2 large eggs
    2 ounces melted butter
    butter or vegetable oil for the skillet


    Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

    Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

    Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

    Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
    Continue this until you have cooked all the pancakes.

Show Notes

Related recipes - [Refresh page for more recipes]

The most recent recipes

See Only:

recipes In season - [Refresh page for more recipes]