Buttermilk Pancakes


1/3 Cup White Bean Flour,

1/3 Cup Tapioca Flour,

2/3 Cup Brown Rice Flour or White Rice Flour,

1 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Salt, 2 Tbsp Canola Oil or Applesauce

1 Tbsp Honey, 2 Eggs

1-1/4 Cup Buttermilk (use more to get a pourable consistency to your preference. You can use milk but should stay close to 3/4 Cup. You can also use Almond or Coconut milk which are a little thicker than regular milk so about 1 Cup would be the right amount.


Mix the ingredients in the order above, folding in egg whites last. Pour 3" circles of batter onto a griddle coated with cooking spray on medium heat. Cook until golden brown but remember these will take longer than wheat pancakes. Makes 9 - 10 pancakes. Enjoy!