Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g)
millet flour, ½ cup (60g)
tapioca flour, 2 tablespoons (15g)
brown rice flour, and ¾ teaspoon
xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
I highly recommend
this powdered buttermilk! It’s inexpensive, shelf-stable, and will keep for ages if stored in the refrigerator. It has the same iconic flavor as fresh buttermilk and behaves exactly the same in recipes. Alternatively, mix together ½ cup (120mL) of any milk (dairy or non-dairy) and 1 teaspoon fresh lemon juice or vinegar. Let that sit for 5-10 minutes before using in this recipe.
Both fresh peaches and canned peaches in 100% juice that have been thoroughly drained will work. Cut them to be about the same size as miniature chocolate chips to ensure the pancake bites bake evenly.
To cook these on the stove like traditional pancakes, follow
these instructions of mine! (This pancake batter is supposed to be thick, similar to muffin batter, because thicker batter yields thicker and fluffier pancakes!)
{gluten-free, clean eating, low fat}