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Categories:
brown rice flour starch meal oats sugar baking powder baking soda ground cinnamon salt low-fat buttermilk vanilla eggs cranberries powdered sugar
Viewed: 67 - Published at: 7 years agoIngredients
- 2.3 ounces brown rice flour (about 1/2 cup)
- 1.05 ounces tapioca flour (about 1/4 cup)
- 1.3 ounces potato starch (about 1/4 cup)
- 0.9 ounce flaxseed meal (about 1/4 cup)
- 2/3 cup certified gluten-free quick-cooking oats
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup low-fat buttermilk
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup sweetened dried cranberries
- 5 teaspoons powdered sugar
Method
- Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, oats, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk. Combine buttermilk, vanilla, and eggs in a medium bowl; stir with a whisk until blended. Add to flour mixture, stirring until smooth. Fold in cranberries.
- Heat a nonstick griddle or large nonstick skillet over medium heat. Pour 2 tablespoons batter per pancake onto pan; cook 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Sprinkle with powdered sugar.
