Gluten Free Buttermilk Pancakes

In a small bowl or cup, combine:

• 1 cup milk
• 1 tablespoon apple cider vinegar or lemon juice
  Let sit for 10–15 minutes to curdle and form a buttermilk substitute.

In a large mixing bowl, whisk together:

• 1 cup gluten-free flour
• 1½ tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Once the buttermilk mixture has sat for 10–15 minutes, whisk in:

• ½ tablespoon psyllium husk powder
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 5–10 minutes— this allows the psyllium to hydrate and the texture to loosen slightly.

• Heat a nonstick skillet or griddle over medium-low heat and lightly grease.
• Pour about ¼ cup batter per pancake. Use the back of a spoon to gently spread if needed — the batter should be spreadable but not runny.
• Cook for 2–3 minutes, until bubbles form and the edges look set.
• Flip and cook another 1–2 minutes, until golden brown and fully cooked.

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Cool Time: None required