Blackberry Farm Griddle Cakes

The lack of gluten ensures these pancakes are tender and light.
By Sara Clevering

Blackberry Farm Griddle Cakes

Make your own oat flour by whirring up rolled oats in your food processor. You can make this into a “mix”: Triple the dry ingredients and store them in a jar. Use 2¼ cups of “mix”; all the other measurements stay the same.

Blackberry Farm Griddle Cakes
 
Prep Time
Cook Time
Total Time
 
The lack of gluten ensured these pancakes were tender and light.
Author:
Recipe Type: Side
Serves: 2
Ingredients
  • 1 large egg
  • 2 cups buttermilk
  • ¼ cup pure maple syrup
  • 1 cup gluten-free oat flour
  • ? cup yellow cornmeal
  • ? cup brown rice flour
  • ¼ cup buckwheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • Butter (for skillet)
Instructions
  1. Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
  2. Whisk buttermilk mixture into dry ingredients, then allow the batter to sit for five minutes.
  3. Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with butter. Working in batches, pour batter by ¼-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.

Sara Clevering

Sara sees cooking and baking as a delicious way to connect with the past and travel the world from her kitchen. She is commited to preparing homemade, unprocessed meals for her family and is always looking for tricks to fit this into a busy schedule. Sara is currently in the Boston area after several years living in London, Spain, and the Czech Republic, and travelling extensively in Eastern and Western Europe, always making sure to experience local culture through food. She also blogs with her sisters at www.threecleversisters.com

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