Pancakes are always a favorite in my house, a beloved weekend tradition year-round. I especially love to make them whenever we have overnight guests. I came up with this recipe to serve my step-brother and his kids who are gluten free, but I loved them so much I wound up making them regularly for everyone. They are perfect to serve with fresh berries in the spring and summer or apple or banana in the fall and winter. I also like to add some chopped nuts for extra hearty texture. If you don’t have buttermilk you can use plain yogurt thinned with a little milk or water.
1 cup brown rice flour
1/3 cup almond meal
1 tablespoon cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
2 large eggs
1 tablespoon neutral tasting oil such as canola, grape seed, or avocado oil, plus more for brushing the pan
1 tablespoon honey
1 teaspoon pure vanilla extract
2 cups mixed berries, sliced if large
Pure maple syrup for serving
In a large bowl, whisk together the brown rice flour, almond meal, baking powder, and salt. In a medium bowl, beat together the buttermilk, eggs, oil, honey, and vanilla.
Brush a large nonstick griddle or skillet with oiland preheat over medium heat. Stir the wet ingredients into the dry ingredients and mix to combine. Stir in 1 cup of the berries
Ladle a scant ¼ cup of the batter per pancake onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and beginning to dry around the edges, 1 ½ -2 minutes. Cook the other side until golden brown, another 1 ½ minutes. Keep the pancakes warm in a 200°F oven as you finish cooking the remaining ones. Top with the remaining berries and serve with maple syrup.
Makes 12 pancakes; 4 servings