Gluten-Free Buttermilk Cornmeal Pancakes
Yields: 8-10 servings
| Makes 8-10 medium/large pancakes | |
| Buttermilk Cornmeal Pancakes | |
| Makes 8-9 Medium/Large Pancakes | |
| 3/4 | cup white rice flour |
| 1/2 | cup brown rice flour |
| 1/2 | cup tapioca flour |
| 1/2 | cup corn meal |
| 3/4 | tsp sea salt |
| 3/4 | tsp baking powder |
| 3/4 | tsp baking soda |
| 1/4 | tsp xanthan gum |
| 3 | TBSP sugar |
| 2 | large eggs |
| 1 1/2 | cups buttermilk |
| 1/2-3/4 | cup warm water (I recommend 3/4 cups, I made them that way the last time and the batter spread easier on the grittle) |
| 3 | TBSP canola oil |
| 2 1/2 | TBSP maple syrup |
| 3/4 | tsp vanilla extract |
Mix all dry ingredients together well in a large bowl, with a fork, then add the wet ingredients; mix well until no longer lumpy—until smooth.
Cook on a low/medium flame until bubble form on the top, then flip and cook for another 1-2 minutes, until the bottoms are slightly golden.
Sign-in to comment on this recipe.
