Our daughter decided to avoid gluten and sugar for a month to support a friend doing the same thing. Within the first week, she noticed she didn’t feel fatigued as she had, yet dreading the idea this may be a new way of life for her. Flipping through the latest issue of Fine Cooking, a beautiful photo of Gluten-Free Buttermilk Pancakes caught my attention and since I want to support her desire to live healthier, I was set to try them. Folks, they are delicious. Really.
Pancakes are my husband’s favorite breakfast food. His response, once he got past the “Mmm” was, “Those are the best pancakes I’ve had in a long time, maybe ever.“ When our daughter’s friend tried them she asked, “How is this possible?” Evidently, other bread-type gluten-free products she had eaten for the past two weeks were like bricks. With some minor tweaks to the oils and sugar, we found a new standard for Buttermilk Pancakes—light, fluffy, flavorful Buttermilk Pancakes the whole family will enjoy. I put gluten-free in brackets to title this post because while it is good information, it is not the only reason to make this recipe.
Note: I could not find brown rice flour at Whole Foods, but did find it at King Soopers health food section. Almond meal was available at both stores.