VelvetGluten-Free Fluffy Buttermilk Pancakes with Maple Syrup
Inspired by techniques from NYT Cooking, America's Test Kitchen and King Arthur Baking.
Tall buttermilk pancakes made with a 1:1 gluten-free flour blend and gluten-free baking powder; the 10-minute rest lets the flour hydrate so they cook up fluffy, not gritty.
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Method
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Free sugars
Free sugars: 30.4 g per serving
60.8 % of the 50 g daily maximum · 121.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 2 medium bowls
- whisk
- rubber spatula
- 30 cm non-stick frying pan or griddle
- 60 ml measure or small ladle
- thin wide spatula
- wire rack set in a baking tray
- kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 640 kcal |
| Protein | 12 g |
| Carbohydrate | 97.2 g |
| of which sugars | 37 g |
| of which free sugars | 30.4 g |
| Fat | 22.8 g |
| of which saturates | 11.8 g |
| Fibre | 1.7 g |
| Salt | 1.86 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
