Treat your mother this mother's day with our Fluffy Gluten-Free Pancakes! Only 140 calories, you won't feel guilty enjoying this delicous breakfast!
MAKES 12 FIVE-INCH PANCAKES
1 c. rice flour
¼ c. tapioca flour
¼ c. potato starch
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ tsp. xanthan gum
1½ c. low-fat buttermilk
3 Tbsp. unsalted butter, melted
2 whole eggs
4 Tbsp. granulated sugar
½ tsp. pure vanilla extract
Put the rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl and whisk lightly to mix.
In a separate bowl, whisk together the buttermilk, melted butter, eggs, sugar, and vanilla. Add the wet ingredients to the dry ingredients, and mix with a whisk or rubber spatula until the batter is almost smooth; a few small lumps are fine, but try not to overmix.
Spray a nonstick skillet or griddle with some nonstick cooking spray and heat oven medium heat. Pour about ¼ cup of batter onto the skillet, leaving room for more pancakes; repeat until you have a few pancakes in the pan but still enough room to slide in your spatula to flip them. Once the bottom of a pancake is nicely browned and lifts free from the skillet, flip it and cook until the other side is browned as well. Serve right away.
