Gluten-Free Buckwheat Buttermilk Pancakes

Ingredients:

• 3/4 cup buckwheat flour
• 1/2 cup rice flour
• 1/4 cup tapioca starch
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1 1/2 cups buttermilk
• 2 Tbsp vegetable oil

Directions:

1. Mix dry ingredients together in a bowl. In another, smaller bowl, beat eggs lightly and add the oil and buttermilk; add egg/oil/milk mixture to dry ingredients. Stir to blend well.
2. Pour batter onto hot, lightly greased griddle. Cook until bubbles appear; flip and continue until golden brown.
3. Serve with your favorite syrup (maple, blueberry, etc).

Makes approximately 16 medium size pancakes.