I've tried A LOT of gluten-free pancakes over the past 5-6 years. A lot. Some are decent. Some are awful. Most are mediocre. Some taste decent, but the texture is way too starchy. Some (like my favorite buckwheat pancakes) have a good texture, but don't taste like the quintessential pancake. Sometimes you just want a stack of pancakes.
This weekend, I mashed a few recipes together and totally lucked out. These were so good. Like, Ross took a bite and asked, "are you sure these are gluten free?" So. Good.
Gluten-Free "Buttermilk" Pancakes
makes 15 pancakes
2 cups almond milk
3-4 Tbs lemon juice or apple cider vinegar
4 Tbs butter, melted
2 Tbs sugar
2 1/3 cups Bob's Red Mill 1 to 1 Gluten Free Baking Mix (do NOT substitute other flour blends here)
1/4 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1. Add the lemon juice or vinegar to the almond milk and mix. Let sit for 5 minutes to curdle. This is your dairy-free "buttermilk."
2. Whisk the eggs, butter, and "buttermilk."
3. Add the remaining ingredients and mix until just combined. Batter will be slightly lumpy.
4. Let batter sit for 5 minutes.
5. Scoop 1/4 cup of pancake batter at a time onto a hot skillet. Cook until the first side just starts to bubble, and then flip and cook until both sides are very light golden brown.
6. Serve with your favorite toppings and enjoy!
THIS is a recipe you can serve to your gluten-free and gluten-loving friends alike. That's always my barometer of whether a recipe is worth posting or making again.