Baked goods make with buttermilk are tender and lightweight, which is the result of the conditioning effect (breaking down) the buttermilk has on the flours’ proteins (be it wheat flour or gluten-free flour).
If you can’t have dairy, no problem! Buttermilk can be creating by acidifying non-dairy milks with a bit of vinegar or lemon juice – although rice milks don’t work the best due to their high water content. I can’t decide if this pancake or our Lemon Pancakes are the best, both are my all time favorite. So I’ll let YOU be the judge!
If you don’t have real buttermilk you can always use a substitute regular milk or milk alternatives, like soy or almond. Add 1 Tbsp of vinegar or lemon juice into a measuring cup and bring up to the 1 cup mark with the milk/alternative. Stir and let sit for 5-10 minutes to thicken. Regular milk will look fine, but the milk alternatives will be all stringy and curdled looking. Don’t worry, just blend it in well and it will dissolve just fine.
- 1 cup brown rice flour
- 1/3 cup almond flour
- 1 Tbsp cornstarch
- ½ tsp xanthan gum optional
- 2 tsp baking powder
- ½ tsp salt
- 1 cup low-fat buttermilk or milk alternative mixed with 1 Tbsp white vinegar
- 2 eggs room temperature
- 1 Tbsp oil
- 1 Tbsp honey
- 1 tsp vanilla
- Mix dry ingredients together in a small bowl. Mix wet ingredient together in a large bowl.
- Add flour mixture into wet ingredients, whisking until smooth. Because there is no gluten, you don’t have to worry about over mixing.
- Pour about ¼ cup of batter into a hot oiled skillet. Flip once edges begin to set and bubble.