Get creative and customize with toppings; maple bacon crumbles and jam? Pina colada pancakes with pineapple, rum syrup and toasted coconut? The possibilities are endless!
Courtesy of Amanda Riva of The Hot Plate.
ingredients
directions
In a bowl, whisk together milk and lemon juice. Set aside for 10 minutes, this will become sour and turn into our buttermilk. Just before adding to batter, stir thoroughly.
In a large bowl, stir together gluten free all-purpose flour, xanthan gum, baking powder, baking soda and salt. Mix in egg, canola oil, vanilla extract, prepared buttermilk and sugar.
Heat a skillet or cast iron cook top over medium heat. Spray with cooking spray or grease lightly with canola oil. Add ¼ cups of batter about 2-inches apart on the cooking surface. Cook pancakes until bubbles appear on the surface, flip and continue to cook for an additional 2-3 minutes until browned and cooked through.
Enjoy pancakes immediately or keep warm in an oven preheated to 250ºF.