Blackberry Farm Griddle Cakes
Author: 
Recipe Type: Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2
 
The lack of gluten ensured these pancakes were tender and light.
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.
Recipe by Honest Cooking at http://honestcooking.com/blackberry-farm-griddle-cakes-recipe/