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Makes 6 pancakes


  • 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


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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