Yield: 8-10 servings

•  

  Makes 8-10 medium/large pancakes

   
•  

  Buttermilk Cornmeal Pancakes

   
•  

  Makes 8-9 Medium/Large Pancakes

   
•  ¾

  cup white rice flour

   
•  ½

  cup brown rice flour

   
•  ½

  cup tapioca flour

   
•  ½

  cup corn meal

   
•  ¾

  tsp sea salt

   
•  ¾

  tsp baking powder

   
•  ¾

  tsp baking soda

   
•  ¼

  tsp xanthan gum

   
•  3

  TBSP sugar

   
•  2

  large eggs

   
•  1 ½

  cups buttermilk

   
•  ½-¾

  cup warm water (I recommend ¾ cups, I made them that way the last time and the batter spread easier on the grittle)

   
•  3

  TBSP canola oil

   
•  2 ½

  TBSP maple syrup

   
•  ¾

  tsp vanilla extract