Menu Enter a recipe name, ingredient, keyword...

Gluten-Free Buttermilk Cornmeal Pancakes

By

Soft and lightly sweetened.

Google Ads
Rate this recipe 4.3/5 (11 Votes)

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.

You'll also love

Review this recipe

Caramel Popcorn Slow-Cooker Pinto Bean Stew with Jalapeño-Corn Dumplings