Ingredients:
1/2 cup(71 grams) white rice flour
1/2 cup(46 grams) oat flour
1/4 cup(28 grams) tapioca flour
2 teaspoonsgranulated sugar
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonKosher salt
3/4 cup(170 grams) reduced-fat milk
2 tablespoonsunsalted butter, melted, plus more for cooking and serving
1 large egg
Warmed maple syrup or honey, for serving
Directions:
In a small bowl, stir together the white rice flour, oat flour, tapioca flour, sugar, baking powder, baking soda, and salt.
Add the milk, melted butter, and egg to the dry ingredients and whisk until mostly combined, with a few remaining lumps. Let the batter sit for 10 minutes.
Heat a griddle, or large cast-iron or nonstick skillet, over medium-low heat for 1 to 2 minutes. Use ½ tablespoon of butter to evenly coat the surface of the griddle. There should be a little bubbling of the butter but if it’s browning quickly, turn the heat down to low.
Using a ¼-cup measure, pour approximately 2-ounce portions of batter onto the buttered griddle, leaving an inch between each. Cook for 2 to 3 minutes on the first side, until the edges are slightly brown, the pancake has puffed, and the top looks almost dry and is dotted with bubbles. Using a spatula, flip the pancake and cook for an additional minute with the heat on its lowest setting until the bottom is golden brown and the sides look dry.
Repeat with the remaining batter, re-buttering the griddle before pouring the batter.
Top with more butter, if desired, and maple syrup or honey.