Gluten-free Buttermilk Stack Recipe
tapioca flour | rice flour | butter | pure WI maple syrup • available in short or full stack • option to add blueberries or chocolate chips
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Ingredients
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Dry Ingredients
Method
Cooking Instructions
- 1
Prepare Dry Ingredients
In a large mixing bowl, combine tapioca flour, rice flour, baking powder, and salt. Whisk together until well mixed.
- 2
Mix Wet Ingredients
In a separate bowl, whisk together buttermilk, egg, and melted butter until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. If desired, fold in blueberries or chocolate chips.
- 4
Cook Pancakes
Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- 5
Serve
Serve warm with pure Wisconsin maple syrup drizzled on top. Enjoy your gluten-free buttermilk pancakes!
