Gluten Free Buttermilk Pancakes

I've been enjoying cooking with coconut flour and inviting Elizabeth and Kevin over for breakfast-for-dinner was a good excuse to try this recipe. This one came from the back of the Bob's Red Mill bag although I modified it some.

GF Buttermilk Pancakes

1 c brown rice flour
1/3 c coconut flour
3 T tapioca starch
1 T baking powder
1 T golden syrup
3 T melted butter
2 eggs
1 1/2 c buttermilk

Whisk together dry ingredients. Beat eggs, add butter and syrup and mix to dissolve syrup. Add buttermilk. Combine wet and dry mixtures. Stir until completely mixed (no chance of overbeating this batter). Let rest 20 minutes to an hour to allow flours to absorb moisture. 

Cook pancakes in a little butter. 

Eat hot with maple syrup, yogurt, berries, and jam!

Sorry, you don't get any photos 'cause we ate them all.