Gluten-Free Buttermilk Pancakes with Coconut Four
2 Tbsp Oil
1½ cup Buttermilk
2 Eggs
1 Tbsp Sugar
1 Tbsp Baking Powder
2 Tbsp Potato Starch
1/3 cup Organic Coconut Flour 1 cup White Rice Flour
Directions
Mix together dry ingredients in a medium bowl. Add oil, eggs and buttermilk, blend- ing with a whip until just blended. Texture will be a little thicker than regular pan- cake batter, but cooks up fluffy. Pour bat- ter onto medium hot griddle sprayed with cooking spray. Cook until underside is nicely brown, flip and brown other side. Makes 8 pancakes.
Relatively new to the glutening sector, coconut flour is a product you will want to consider. But be- yond just gluten free baking, it’s usable in many applications. Coconut Flour is a delicious, healthy alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, a good source of protein and, of course, gluten free. It lends baked goods an incomparably rich texture and a unique, natural sweetness.