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Blackberry Farm Griddle Cakes

['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.']

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.
Whisk buttermilk mixture into dry ingredients, then whisk in butter until no lumps remain.
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.

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