Gluten-Free Pancakes

Serves 10

Here’s a delicious gluten-free breakfast hot off the griddle. These gluten-free pancakes are made with gluten-free flour that you make yourself with simple supermarket ingredients.

Ingredients

• 3 Tbsp tapioca flour
• 1/3 cup potato starch
• 1 cup white rice flour
• 4 Tbsp dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 2 eggs
• 2 cups water
• 3 Tbsp canola oil

Preparation

In a large bowl, mix, or sift together the tapioca flour, potato starch, rice flour, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. In a bowl, whisk eggs until frothy. Add whisked eggs, water, and oil to dry ingredients and mix until well blended and few lumps remain.

Lightly coat a skillet or griddle with nonstick cooking spray and heat over medium-high heat.

Spoon batter onto skillet by 1/4 cupfuls and cook until bubbles begin to form. Flip, and continue cooking until golden brown on the bottom, about 2 to 3 minutes. Serve immediately.

Nutrition Facts

Serving size: 2 pancakes

Per Serving:

Calories: 256 | Fat: 8g | Saturated Fat: 0g | Cholesterol: 44mg | Sodium: 262mg |Carbohydrates: 42g | Fiber: 0g | Protein: 6g