Best Buttermilk Pancakes

Best Buttermilk Pancakes
175 grams gluten free flour (like rice, oat, millet, etc)
75 grams gluten free starch (like potato, tapioca, corn, etc)
       (or if using a mix, just use 250 grams total)
1/4 cup chia seeds, ground
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBSP dark brown sugar
2 eggs, beaten
1-2 cups buttermilk
4 TBSP unsalted butter, melted
Notes / Directions
Whisk together dry ingredients. Add wet ingredients to dry, only starting with 1 cup of buttermilk and adding until you have the consistency you like.

If you don’t have buttermilk, put 1 TBSP of lemon juice in a one cup measure, then add milk to the top. Let stand 5 minutes.