The lack of gluten ensures these pancakes are tender and light.
By Sara Clevering
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.
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Blackberry Farm Griddle Cakes
- Total Time: 25 mins
- Yield: 2 1x
Description
The lack of gluten ensured these pancakes were tender and light.
Ingredients
Scale
- 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
- 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.
- Whisk buttermilk mixture into dry ingredients, then allow the batter to sit for five minutes.
- 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.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Side
