Gluten-Free Buttermilk Cornmeal Pancakes
By á-28050
Rate this recipe
5/5
(2 Votes)
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Ingredients
- 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
Adapted from flourarrangements.org
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.
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