Cookbook index: Breakfast & Brunch
Prep time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes
Deliciously tender buttermilk pancakes, made with our gluten-free flour, are a breakfast everyone can get behind! Serve with a drizzle of maple syrup or one of our PC® BLACK LABEL fruit syrups.
| Measure | Ingredient |
| 1½ cups (375 mL) | PC® Gluten-Free All-Purpose Flour Blend |
| 2 tbsp (30 mL) | granulated sugar |
| 2 tsp (10 mL) | baking powder |
| ¼ tsp (1 mL) | salt |
| 2 | large eggs |
| 1½ cups (375 mL) | buttermilk |
| 2 tbsp (30 mL) | vegetable oil |
| 2 tsp (10 mL) | pure vanilla extract |
1. Preheat oven to 250°F (120°C).
2. Whisk together flour, sugar, baking powder and salt in large bowl.
3. Whisk together eggs, buttermilk, oil and vanilla in separate bowl; stir into flour mixture using wooden spoon until combined but small lumps remain.
3. Spray large non-stick skillet liberally with cooking spray; heat over medium-high heat. Working in batches, drop batter by ¼ cup into skillet; cook until bubbles appear on tops and edges are set, about 3 minutes. Flip; cook until bottoms are browned, about 2 minutes. Transfer to rimmed baking sheet; keep warm in oven between batches.
Makes 10 pancakes.
Per serving (2 pancakes): 260 calories, fat 8 g (1.5 g of which is saturated), sodium 480 mg, carbohydrate 42 g, fibre 0 g, sugar 9 g, protein 6 g
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