Slowly but surely, we are figuring out this gluten free diet but still holding true to our beloved country cooking and baking. What screams old fashioned country diner more than a buttermilk pancake? Not much I say! Sometimes we make these with rice flour (my favorite, and more like a regular pancake) but recently I have tried with my oat flour blend and they are good too, if you are an oat fan!
- 1 cup gluten free oat flour blend (1/2 cup oat flour, 1/2 cup starch, 1 teaspoon xanthan gum)
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 tablespoon sugar
Combine all ingredients in a mixing bowl with a whisk.
- 1 egg
- 2 cups buttermilk or sweet milk (1 cup can be swapped for water)
Add the liquid ingredients to the dry and mix well. Let it sit while getting a cast iron flat skillet hot on medium low heat. Once it’s nice and hot, pour 1/4 cup fulls onto the pan. Cook until bubbles form and flip. For smaller pancakes for the kids, I do 1/8 cup fulls and for larger pancakes I like 1/2 cup batter. This fills my whole skillet up, making one pancake at a time though.
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