Ingredients

The following ingredients have 4 Servings
  • 1 cup white rice flour
  • 1/3 cup potato starch
  • 3 Tbsp tapioca flour
  • 2 Tbsp granulated sugar
  • 1 1/2 tsp gluten-free baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum
  • 2 large eggs
  • 2 cups buttermilk
  • 3 Tbsp canola oil or melted butter
  • 1/2 tsp vanilla extract

Instruction

  • In a mixing bowl whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum for 20 seconds.
  • Add eggs, buttermilk, canola oil and vanilla extract and whisk until well blended and few lumps remain.
  • Heat a large well oiled skillet over medium-high heat. Once hot spoon pancake batter onto griddle (I spread mine out a little) and cook until bottom is golden brown.
  • Flip and cook opposite side until bottom is golden brown. Serve immediately with maple syrup or other desired topping.