Description
Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.
Ingredients
- 1 cup rice flour
- 3 tablespoons tapioca flour
- ⅓ cup potato starch
- 4 tablespoons dry buttermilk powder
- 1 packet sugar substitute
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 2 eggs
- 3 tablespoons canola oil
- 2 cups water
Instructions
- In a bowl
- mix or sift together the rice flour
- tapioca flour
- potato starch
- dry buttermilk powder
- sugar substitute
- baking powder
- baking soda
- salt
- and xanthan gum. Stir in eggs
- water
- and oil until well blended and few lumps remain.
- Heat a large
- well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip
- and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 10