Ingredients:
1/3 cup of potato starch
1 cup of rice flour
3 tbsp. of tapioca flour
4 tbsp. of dry buttermilk powder
½ tsp. of salt
1 ½ tsp. of baking powder
½ tsp. of baking soda
½ tsp. of xanthan gum
Your choice of gluten-free sweetener/sugar substitute (ex. Agave, gluten-free crushed raisins)
2 cups of water
2 eggs
3 tbsp. of canola oil
Yields: 10 yummy pancakes
Directions:
Get a large bowl. Add the potato starch, rice flour, tapioca flour, and dry buttermilk powder. Mix together. Then add the salt, baking powder, baking soda, xanthan gum, and gluten-free sweetener to the flour mixture.
Next, add the water, eggs, and canola oil to the mixture. Stir until you get rid of the lumps. You may even want to use a hand mixer.
Now, it is time to cook the pancakes. Place oil in a frying pan or your griddle, and warm it up on medium heat. Then put the pancake batter in the pan/griddle. When the pancakes start to bubble, flip them over. Cook until the pancakes are a nice golden color.
Add fresh strawberries and blueberries to the pancakes for a great antioxidant boost.
Leave a Reply