Almond Buttermilk Pancakes

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. ButtermilkPancakes1I 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.

Pour batter onto a hot greased skillet.ButtermilkPancakes2

Buttermilk Pancakes
4.0 from 1 reviews
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Serves: 3
Fluffy, tender, and so delicious!
Ingredients
  • 1 cup brown rice flour
  • ⅓ 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
Instructions
  1. Mix dry ingredients together in a small bowl. Mix wet ingredient together in a large bowl.
  2. Add flour mixture into wet ingredients, whisking until smooth. Because there is no gluten, you don’t have to worry about over mixing.
  3. Pour about ¼ cup of batter into a hot oiled skillet. Flip once edges begin to set and bubble.

 

 

15 Comments

  1. That brand isn’t available where I shop. And with the amount of baking I do, it is so much cheaper to make your own blend. But if it works for you, by all means use Pamela brand. Have a great day!

  2. The word ‘Lemon Pancakes’ (in blue) is a link. If you click it, it will redirect you to that recipe.

  3. While I have never tried with this recipe, most all pancakes freeze well. Lay in a single layer on a parchment lined baking sheet, freeze till solid then store in a large ziploc bag (I would still have a piece of parchment separating each pancake).

  4. Hi Marla, thanks for sharing this recipe. I do intend to try these, but I can’t have dairy so since I found flax milk at Sprout’s do you think that I can put vinegar or lemon juice in it to acidify it? I try to stay away from soy and almond milks that contain carrageenans. I find that Good Karma Flax Milk is the best.

  5. The batter won’t be as thick when you use a milk substitute, but yes you can use whichever one you like. I do find that they curdle quite a bit once you add the acid, but once its all mixed in it will be fine 🙂

  6. Why not add the 2 tsps lemon zest to the buttermilk pancakes? Extra zesty!

    I do not use cornstarch. Can i substitute arrowroot? If so, how much? Do I use it dry or diluted please?

    Thanks,

    Judith

  7. I’m not sure how it would taste added to this recipe. Since the Lemon Pancake recipe has cornmeal in it – which is naturally sweet so it balances the tartness of the lemon. But let me know how it tastes if you try it! In place of cornstarch use tapioca starch. Arrowroot starch shouldn’t be used in milk based recipes (can affect texture). Starches are always added dry, unless otherwise specified in the recipe (like if you’re making a cornstarch and water mixture to add to a sauce to thicken it up).

  8. I just wanted to say how much I appreciate the recipes! The pictures are awesome and the recipes are written so they are easy to follow and I learn so much through all the tips I get. Thanks Marla!

  9. Almond flour? I have never seen this product in our area, we only have ground almonds here – would they work or if not, is there a suitable substitute? thanks

  10. Ground almonds is almost the same, you would just need to whirl it in the food processor some more until it becomes ‘flour’. It’s also called almond meal.
    Just be careful that you don’t over-process them, since they can quickly turn into almond butter! If you’re grocery store has a gluten free section, or a bunch of Bob’s Red Mill products in their flour aisle, you should be able to find almond meal/flour there.

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