Pancakes

 

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Recipe type: Gluten Free

Cuisine: Breakfast

Ingredients

• 1 cup rice flour
• 3 Tbsp tapioca flour
• ⅓ cup potato starch
• 4 Tbsp dry milk powder
• 1 packet sugar substitute
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp xanthan gum or 4 tablespoons
• gluten substitute
• 2 eggs
• 2 heaping Tbsp sour cream
• 3 Tbsp canola oil
• 2 cups water (add more to your liking)
• Can of rinsed blueberries (optional)

Instructions

1. 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.
2. Stir in eggs, water, and oil until well blended and few lumps remain.
3. Heat a large, well-oiled skillet or griddle over medium high heat.
4. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom.
5. Serve immediately with condiments of your choice.

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