Gluten-Free Buttermilk Cornmeal Pancakes

By flour_arrangements

Soft and lightly sweetened.

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

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.