Ingredients
SERVINGS: 18 Pancakes
- 2 cups buttermilk
- ½ cup cornmeal
- 1 cup rolled oats
- 2 large eggs
- 4 tablespoon butter, melted and cooled slightly
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 tablespoon pumpkin pie spice
- 1¼ cup gluten-free flour (such as Bob’s Red Mill All Purpose Baking Flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Preparation
Combine buttermilk, cornmeal, and oats in a medium bowl. Let stand for 1 hour or overnight in the refrigerator.
In a separate medium bowl, whisk eggs, butter, sugar, vanilla, and pumpkin pie spice until homogenous. Add to buttermilk mixture and mix well. Combine flour, baking powder, and baking soda in a medium bowl. Add to buttermilk-egg mixture and stir to combine.
Drop batter onto preheated skillet by the heaping spoonful. (Add fillings such as blueberries, strawberries, and nuts, if desired.) Cook until lightly browned, about 2 minutes per side. Top with real Vermont maple syrup.
