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Makes about 8 pancakes

An interesting mix for whole-grain gluten-free flour mix is on this site: http://glutenfreegirl.com/2011/01/gluten-free-whole-grain-muffins/


  • 7 ounces (by weight) whole-grain gluten-free flour mix
    1 ounce ground flaxseed
    1 ½ teaspoons baking powder
    1 teaspoon kosher salt
    ½ teaspoon cardamom
    ½ teaspoon Saigon cinnamon
    8 ounces buttermilk
    ¼ teaspoon almond extract
    2 large eggs
    2 ounces melted butter
    butter or vegetable oil for the skillet


  • Combining the dry ingredients. Whisk together the flour and flaxseed meal to incorporate them together and aerate. Add the baking powder, salt, cardamom, and cinnamon. Whisk them all together. Make a well in the center of the dry ingredients.

    Combining the wet ingredients. Whisk together the buttermilk, almond extract, and eggs. Pour the liquid into the dry ingredients. Stir with a rubber spatula until the batter is combined. Add the melted butter and stir until the pancake batter is entirely combined.

    Making the pancakes. Preheat the oven to 250°. Put an oven-safe plate in there.

    Set a cast-iron skillet over medium-high heat. Grease the pan liberally with oil or butter. Pour the pancake batter into the buttered pan, about ¼ cup at a time. When bubbles have started to form and pop on the top of pancake, flip it. Cook for about 1 minute more, then put the crisp pancake in the oven to keep it warm.
    Continue this until you have cooked all the pancakes.

Gluten-free pancakes

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