Oral Allergy Syndrome Friendly Blender Pancake Batter

Total time30 min

Prep time5 min

Cook time20 min

Oral Allergy Syndrome Friendly Blender Pancake Batter

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Ingredients

4 servings

1 cup all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 large egg
2 tbsp unsalted butter, melted
1 tsp vanilla extract

For cooking

unsalted butter oil or neutral oil, for the pan

Instructions

1
Add the flour, sugar, baking powder, baking soda, and salt to the blender, followed by the buttermilk, egg, melted butter, and vanilla extract. Blend on low speed for 10–15 seconds, just until the batter is smooth and no dry streaks remain — do not over-blend.
2
Let the batter rest in the blender for 5 minutes while you heat the pan. This allows the leaveners to activate and the flour to hydrate fully.

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