Serve these gluten-free buttermilk pancakes as a special treat on a holiday morning, or make them for a quick, nutritious, gluten-free meal for your children before school. Serve with scrambled eggs and a green smoothie for a balanced breakfast.
Ingredients
Dry Ingredients
1½ cups
brown rice flour
½ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
fine sea salt
Wet Ingredients
1 cups
buttermilk
2 large
eggs
¼ cups
water
1 tablespoons
maple syrup