Ingredients

• 1 large egg
• 2 cups buttermilk
• 1/4 cup pure maple syrup
• 1 cup gluten-free oat flour
• 2/3 cup yellow cornmeal
• 1/3 cup brown rice flour
• 1/4 cup buckwheat flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/4 cup (1/2 stick) unsalted butter, melted
• Vegetable oil (for skillet)
• Ingredient info: Gluten-free oat flour, buckwheat flour, and brown rice flour can be found at natural foods and specialty foods stores and some supermarkets.

Instructions

1. Whisk egg, buttermilk, and maple syrup in a small bowl. Whisk oat flour, cornmeal, rice flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl.
2. Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
3. Heat a large nonstick or cast-iron skillet over medium heat; lightly brush with oil. Working in batches, pour batter by 1/4-cupfuls into skillet. Cook until bottoms are browned and bubbles form on top of griddle cakes, about 3 minutes. Flip and cook until griddle cakes are cooked through, about 2 minutes longer.