These light pancakes are the perfect breakfast treat to surprise your family within the summer mornings!!
Fluffy Gluten-Free Pancakes
Makes 12 Five-Inch Pancakes
- 1 c. rice flour
- 1/4 c. tapioca flour
- 1/4 c. potato starch
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. xanthan gum
- 1 1/2 c. low-fat buttermilk
- 3 Tbsp. unsalted butter, melted
- 2 whole eggs
- 4 Tbsp. granulated sugar
- 1/2 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 over medium heat. Pour about 1/4 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.
Serving Size: One 5-Inch Pancake; Calories: 140; Total Fat: 4g; Carbs: 22g; Dietary Fiber: 0g; Protein: 3g
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