*Gluten-free: substitute 2/3 cup GF oat flour, 2/3 cup buckwheat flour and 2/3 cup brown rice flour or 2 cups GF flour of choice.
**No buttermilk? Sub half unsweetened yogurt and half milk of choice. Or use 1 ½ cups any kind of milk, omit the baking soda and use 2 teaspoons baking powder instead.