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