These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Buttermilk Pancakes - Gluten Free
From Stones River Market
<p>A really easy recipe to provide you with a Gluten Free alternative for breakfast which fills you but doesn’t overwhelm your digestive system like regular pancakes. The recipe makes 9 6-7 inch pancakes with a cornmeal texture. Top and sweeten to your preference!</p>Source: Bean Girl (Entered by Bryan Sox)
Serves: 9
Vegetarian!
Ingredients
1/3 Cup
White Bean Flour
2/3 Cup
Brown Rice Flour (White Rice Flour)
1/3 Cup
Tapioca Flour
2 Each
Eggs
1-1/4 Cup
Buttermilk or 3/4 Cup Milk with Lemon Jiuce
1 Tsp
Baking Powder
1/2 Tsp
Baking Soda
1/2 Tsp
Salt
2 Tbsp
Apple Saude or Canola
1 Tbsp
Honey
Step by Step Instructions
- Mix ingredients in the order shown above folding in eggs whites last - you may need to add more buttermilk to get the consistency right. Pour 2" circles of batter onto griddle coated with cooking spray on medium heat. Cook until golden brown on both sides but remember that these will take a little longer to cook than pancakes which use wheat. If using milk - 3/4 cup only.