Makes 6 pancakes
Ingredients
- 1¼ cups gluten-free flour blend
- 2 Tbsp. sugar
- 1 tsp. gluten-free baking powder
- 1 tsp. baking soda
- ¼ tsp. salt
- 1¼ cups buttermilk
- 2 Tbsp. canola oil
- 1 egg
Preparation
In large mixing bowl, mix dry ingredients until thoroughly blended. In a separate mixing bowl, whisk together buttermilk, oil and egg. Stir liquid mixture into dry ingredients and whisk until batter is smooth. Cover large skillet with cooking spray; heat skillet over medium heat. Use ¼ cup measuring cup to pour batter for each pancake onto skillet. Heat until bubbles form and bottom is golden brown; repeat on other side.
Nutrition analysis per pancake: 215 calories, 7 g fat, 5 g protein, 34 g carbohydrate, 1 g fiber, 170 mg sodium
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