Blackberry Farm Griddle Cakes
Delicious gluten-free griddle cakes made with a blend of specialty flours including oat, cornmeal, brown rice, and buckwheat. These hearty pancakes are sweetened with pure maple syrup and made rich with buttermilk.
Ingredients
- •1 large large egg
- •2 cups buttermilk
- •¼ cup pure maple syrup
- •1 cup gluten-free oat flour
- •⅔ cup yellow cornmeal
- •⅓ cup brown rice flour
- •¼ cup buckwheat flour
- •1 tablespoon baking powder
- •1 teaspoon baking soda
- •1 teaspoon kosher salt
- •¼ cup unsalted butter
- •2 tablespoons vegetable oil
- •Ingredient info: Gluten-free oat flour
- •buckwheat flour
- •and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.
Cooking Instructions
- 1.
Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
5 min
- 2.
Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
3 min
- 3.
Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.
25 min
