Print

Gluten Free Pancakes

Course Breakfast
Author Leigh Anne Wilkes

Ingredients

  • 1 C rice flour
  • 3 Tbsp tapioca flour
  • 1/3 C potato starch
  • 2 tsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 2 eggs
  • 3 Tbsp canola oil
  • 1 tsp vanilla
  • 1 1/2 - 2 C almond milk or milk of choice

Instructions

  • In a bowl mix together all dry ingredients.
  • Add in eggs, milk, vanilla and oil and blend until only a few lumps remain.
  • Heat skillet and spray with cooking spray.
  • Spoon on batter and cook until pancakes begin to bubble.
  • Flip and continue cooking until golden brown.