Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g)
millet flour, ½ cup (60g)
tapioca flour, 2 tbsp (15g)
brown rice flour, and ½ teaspoon
xanthan gum. Many store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
White whole wheat flour may be substituted for the whole wheat pastry flour or all-purpose flour, as well as regular whole wheat flour. However, regular whole wheat flour's heartier taste may overpower the delicate flavor of the buttermilk, so the pancakes can sometimes taste like plain whole wheat pancakes instead.
IMPORTANT BUTTERMILK NOTES: You must use buttermilk in this recipe. It’s more acidic than regular milk, which is required to react with the baking soda and baking powder.
As a buttermilk substitute, I highly recommend
this powdered buttermilk. It’s shelf-stable and keeps for ages. Simply mix 2 tablespoons with ½ cup of water to yield the buttermilk required by this recipe.
Alternatively, measure out 1 ½ teaspoons of vinegar into a measuring cup, and pour in regular milk (just about any should work — nonfat, 1%, 2%, or your preferred dairy-free milk!) until you reach the ½-cup mark. However, this second method will not yield the same iconic buttermilk flavor.
IF YOUR BATTER IS TOO THICK: If the batter is too thick to pour and spread easily in the pan, stir in up to 4 additional tablespoons of buttermilk (or regular milk or water), 1 tablespoon at a time, until it reaches a normal pancake batter consistency.
PANCAKE COOKING TIPS: For tips on the type of pan to use and how to properly flip pancakes, see the text in the blog post above.
This recipe is easily doubled to make more. If you have any leftovers, they freeze really well too!
{gluten-free, clean eating, low fat}