Gluten free oatmeal buttermilk pancakes
Makes 8-10 pancakes (4 servings)
5/6 c. gluten-free flour mix (3 parts brown rice flour, 1 part potato starch, 1 part sorghum flour)
1 c. gluten-free oats
1 tsp. each baking soda, baking powder, brown sugar
½ tsp. zantham gum
pinch of salt
1 ¼ c. buttermilk
¼ c. orange juice
Combine dry ingredients in a medium bowl, mix, and set aside.
Wisk two eggs; add orange juice and buttermilk and mix until combined.
Combine wet and dry ingredients. Batter should resemble cake batter; not too thick, and not too runny. Add buttermilk if needed.
Heat a skillet (non-stick works best) over medium to medium-high heat. Grease with some butter, then spoon pancake batter onto skillet. Cook until the top sides are bubbly and the bottom sides are browned. Flip and brown on the other side. Serve with butter (or your favorite butter substitute) and maple syrup.
-Omit the salt
-Substitute ¾ c. soymilk + juice from ½ a lemon for buttermilk; combine these