Description
No one will guess that these fluffy american-style pancakes are gluten free
Ingredients
1 cup plus 2 tbsp white rice flour
1/2 cup potato starch
1/3 cup tapioca starch
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp xanthan gum
1 large egg
1 1/4 cup milk – dairy, or non-dairy
Instructions
Whisk dry ingredients together.
Combine egg and milk thoroughly. Whisk into dry ingredients.
Cook on a hot griddle, flipping once edges begin to look a little dry.
Notes
For a handy, homemade mix, combine dry ingredients and store up to 6 months in the freezer to be pulled out and used any time. Just let them return to room temperature before proceeding with the recipe.
Using a non-dairy milk will result in pale – but still delicious – pancakes. This is totally not a deal-breaker if you are sensitive to dairy.
