The shortage of gluten ensured these pancakes were gentle and mild.
Ingredients:
- 1 expansive 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:
- Hotfoot egg, buttermilk, and maple syrup in a tiny bowl. Hotfoot oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a expansive bowl.
- Hotfoot buttermilk mixture into dry substances, then allow the batter to take a seat down for five minutes.
- Heat a expansive nonstick or solid-iron skillet over medium warmth; lightly brush with butter. Working in batches, pour batter by ¼-cupfuls into skillet. Cook dinner till bottoms are browned and bubbles manufacture on prime of griddle cakes, about 3 minutes. Flip and cook till griddle cakes are cooked by, about 2 minutes longer.