Updated: May 24
1 cup gluten-free flour blend*
3 Tbsps sugar
1/4 tsp salt
1 ¾ tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1 cup milk or alt milk
1 Tbsp melted butter
In a medium-sized bowl, whisk the dry ingredients together.
In a separate bowl beat the eggs and milk together.
Pour the wet ingredients into the dry and mix. Add the melted butter and mix well. If the batter seems too thick add a tablespoon or two of milk.
Heat a non-stick skillet or griddle until a flick of water dances on the pan. Turn the flame to medium. Lightly grease the pan with a paper towel moistened with oil.
Use a ladle to spoon the batter onto the pan. Cook until the batter bubbles and the first side is golden brown. If you like to add fruit place it on the pancakes before flipping. Flip and cook another 2-3 minutes
To mix up your own basic gluten-free flour blend: combine 2 c brown rice flour, 2/3 c potato starch & 1/3 cup tapioca starch