to save it for later.Gluten-Free Buttermilk Cornmeal Pancakes
Soft and lightly sweetened.
Ingredients
| Makes 8-10 medium/large pancakes | |
| Buttermilk Cornmeal Pancakes | |
| Makes 8-9 Medium/Large Pancakes | |
| ¾ | cup white rice flour |
| ½ | cup brown rice flour |
| ½ | cup tapioca flour |
| ½ | cup corn meal |
| ¾ | tsp sea salt |
| ¾ | tsp baking powder |
| ¾ | tsp baking soda |
| ¼ | tsp xanthan gum |
| 3 | TBSP sugar |
| 2 | large eggs |
| 1½ | cups buttermilk |
| ½-¾ | cup warm water (I recommend ¾ cups, I made them that way the last time and the batter spread easier on the grittle) |
| 3 | TBSP canola oil |
| 2½ | TBSP maple syrup |
| ¾ | tsp vanilla extract |
Directions
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.
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