Seriously Fluffy Gluten Free Pancakes |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've been experimenting for over two years with flour mixtures to try and get a fluffy pancake and this one is the best so far. You may have to cook them a little longer at a lower heat than regular pancakes, but the results are worth it. Hope you like it as much as we do! Ingredients:
2/3 cup rice flour (fine grind) |
2/3 cup sorghum flour (fine grind) |
1/3 cup tapioca starch |
2 tablespoons cornstarch |
2 tablespoons potato starch |
1/2 teaspoon xanthan gum |
1 teaspoon salt |
4 teaspoons baking powder |
2 tablespoons sugar |
2 eggs, beaten |
2 tablespoons canola oil |
1 1/2 cups milk |
Directions:
1. Mix dry ingredients.
2. In seperate bowl, mix wet ingredients.
3. Add wet ingredients to dry and mix just until thoroughly blended together.
4. Heat oiled skillet on medium low.
5. Use a measuring cup or ice cream scoop to drop 1/4 cup batter into skillet for each pancake.
6. Try not to stir down the batter or it won't be light and fluffy.
7. Cook each pancake until it's dry on the sides and bubbles are coming to the surface.
8. Flip and cook until done.
9. You may have to break one open to make sure the batter inside is completely done.
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