Gluten Free Buttermilk Spiced Pancakes

Gluten Free Buttermilk Spiced Pancakes

20m
Prep time
25m
Cook time
150
Calories
14
Ingredients
12
Servings

What you'll need

mccormick_gourmet_organic_turmeric_800

Organic Turmeric

Cinnamon Ground

Ginger Ground

Black Pepper Coarse Grind

Club House pure vanilla extract, 46mL

Pure Vanilla Extract

Ingredients

2 cup (500 ml) gluten-free all-purpose flour
1/4 cup (60 ml) granulated sugar
2 1/4 tsp (11 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) Organic Turmeric
1/2 tsp (2 ml) Cinnamon Ground
1/2 tsp (2 ml) Ginger Ground
1/2 tsp (2 ml) Black Pepper Coarse Grind
2 cup (500 ml) buttermilk
2 large eggs
1 tsp (5 ml) Pure Vanilla Extract
1/4 cup (60 ml) unsalted butter, melted
Butter for frying

Nutrition information (per Serving)

150Calories
45mgCholesterol
260mgSodium
3gProtein
5gTotal Fat
22gCarbohydrates

Preparation

In a large bowl combine flour, sugar, baking powder, baking soda, salt, and all spices. Set aside.
In a medium bowl, whisk together buttermilk, eggs, vanilla extract and melted butter. Pour wet ingredients into dry ingredients and mix until just combined, making sure not to overmix.
Heat butter in a large frying pan over medium-low heat. Pour batter into pan using a 2 tbsp (30 mL) scoop. Allow to cook for 1-2 minutes, or until golden brown and bubbles start to form. Flip, and cook an additional 1 minute until golden brown. Keep pancakes warm until ready to serve.
To serve, drizzle with Homemade Pomegranate Molasses, or prepared pomegranate molasses and sprinkle with pomegranate seeds, if desired.

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