Description
Light and tender gluten-free pancakes, perfect for a weekend brunch. A touch of maple syrup adds the perfect sweetness.
Ingredients
Units
Scale
- 1 large egg
- 2 cups (473 ml) buttermilk
- 0.25 cups (59 ml) pure maple syrup
- 1 cups (237 ml) gluten-free oat flour
- 1 cups (237 ml) yellow cornmeal
- 1 cups (237 ml) brown rice flour
- 0.25 cups (59 ml) buckwheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Butter
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.
Notes
- For a smoother batter, blend the dry ingredients briefly before whisking them with the wet ingredients.
- If your buttermilk is thick, thin it slightly with a splash of milk or water for optimal pancake consistency.
- These griddle cakes freeze well! Cool completely, then store in a freezer-safe bag for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 large pancake
- Calories: 200
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 50