Gluten-free buttermilk pancakes
- by S R
Gluten-free buttermilk pancakes
Prep time: 20 - 30 mins
Cook Time: 10 - 30 mins
Total Time: 30 mins - 1 hour
Ingredients:
- 
175ml buttermilk 
- 
1 free-range egg 
- 
15g butter, melted 
- 
55g tapioca flour 
- 
25g fine cornmeal 
- 
good pinch of salt 
- 
1 tsp bicarbonate of soda 
- 
clarified butter, for cooking 
Method:
Make batter
- 
Whisk buttermilk, egg, and melted butter until smooth. 
- 
Sift tapioca flour, cornmeal, salt, and baking soda. 
- 
Stir into the buttermilk mix until just combined (a few lumps are fine). 
Cook pancakes
- 
Heat a frying pan over medium heat and grease lightly. 
- 
Drop in a heaped tablespoon of batter, spreading slightly. 
- 
Cook until bubbles form and pop, then flip and cook until golden. 
Serve
- 
Stack 3 pancakes per person. 
- 
Add butter, crispy bacon, and maple syrup. 





