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Gluten free buttermilk pancakes - A Girl Worth Saving

Gluten-Free Buttermilk Pancakes

These pancakes are thick and fluffy and the perfect carrier for a hearty pat of butter and drizzle of maple syrup.
Course Breakfast
Cuisine American
Servings 10
Author Jamie Larrison @ A Girl Worth Saving

Ingredients

  • 2 cups sorghum flour
  • ¼ cup arrowroot starch
  • ½ tsp baking soda
  • 1 tsp xanthan gum
  • 2 eggs
  • ½ cup buttermilk
  • ½ - ¾ cup water
  • 1 Tbsp coconut oil or butter
  • 2 Tbsps honey
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat a well greased cast iron skillet over medium heat.
  2. In a mixing bowl combine all of the dry ingredients and mix until incorporated.
  3. Add the rest of the ingredients, starting with just 1/2 cup of water and mix just until thoroughly combined.
  4. Add the rest of the water if needed. You want the batter to be on the thick side, but still pourable. This really depends on how thick your buttermilk is. The kind I used was on the thin side so I needed less water.
  5. Using a 1/3 measuring cup pour the batter into the hot skillet. Cook until the top starts to look dry, then flip and cook for an additional minute.
  6. Best served warm