Gluten-Free Savory Herb and Cheese Pancakes

Ingredients

• 1.5 cups gluten-free 1-to-1 flour blend
• 0.75 cup sharp cheddar cheese, shredded
• 3 tablespoons fresh chives, finely chopped
• 2 tablespoons fresh parsley, chopped
• 0.5 teaspoon garlic powder
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons olive oil

Instructions

1. 1

   Whisk together the GF flour, baking powder, garlic powder, salt, and pepper in a large bowl.

2. 2

   Stir in the shredded cheddar, chives, and parsley until evenly distributed.

3. 3

   In a separate bowl, whisk buttermilk, eggs, and olive oil.

4. 4

   Pour wet ingredients into dry and stir until just combined.

5. 5

   Heat a skillet over medium heat and brush with olive oil.

6. 6

   Drop 1/4 cup batter per pancake and cook until bubbles form and edges set, about 3 minutes. Flip and cook 2 minutes more.

7. 7

   Serve warm alongside scrambled eggs, or topped with sour cream and smoked salmon.

Recipe Variations

• →Swap cheddar for gruyère and add caramelized onions for a French onion version.
• →Add 1/4 cup sun-dried tomatoes and fresh basil for Mediterranean flair.
• →Use these as a base for eggs Benedict instead of English muffins.