Ingredients

The following ingredients have 4 Servings
  • 3/4 cup brown rice flour *
  • 1/4 cup tapioca starch *
  • 1/4 cup potato starch *
  • 1 tablespoon baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon kosher salt
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons butter (melted and slightly cooled)
  • 1¼ cups all-purpose flour

Instruction

  • Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.
  • Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant 1/4 cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!