Gluten-Free Buttermilk Pancakes Mix

Follow our step-by-step guide on how to make Gluten-Free Buttermilk Pancakes Mix.

1. Step 1

   In a large mixing bowl, whisk together the brown rice flour, gluten-free all-purpose flour, buckwheat flour, sugar, baking powder, and baking soda until well combined.

2. Step 2

   In another bowl, mix together 3/4 cup of buttermilk, the egg yolks, and the light oil until smooth.

3. Step 3

   Gradually add the dry ingredients to the buttermilk mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

4. Step 4

   In a clean glass, metal, or ceramic bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the pancake batter until fully incorporated. The batter should be similar in consistency to tomato soup. If it's too thick, add the remaining buttermilk a little at a time, allowing the batter to rest for about a minute to thicken.

5. Step 5

   Preheat a lightly oiled griddle or skillet over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.

6. Step 6

   Cook the pancakes until bubbles form on the surface and the edges look slightly dry, about 3 to 4 minutes. Flip the pancakes and cook for an additional 2 to 3 minutes, or until golden brown on the other side.

7. Step 7

   Serve the pancakes hot, or allow them to cool completely before freezing for later enjoyment.