Gluten Free Pancakes

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1/4 cup Brown rice flour
  • 1/2 cup Potato starch
  • 1 tsp Salt
  • 1/4 cup Sugar (white or brown or a mix
  • 1 1/4 cups White rice flour
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tbsp Flax seed, ground

• Dairy

  • 2 cups Milk

Found on recreatinghappiness.com

Description

Ingredients

• 1¼ cups white rice flour
• ½ cup potato starch
• ¼ cup brown rice flour
• 1-2 tbsp ground flax seed, optional (just adds a bit of nutrition)
• ¼ cup sugar (white or brown or a mix, whichever you prefer)
• 1 tsp salt
• ½ tsp xanthan gum
• 2-4 tsp baking powder (the more baking powder the higher they will rise while cooking, the ones pictured above used 3 teaspoons)
• 2 tsp baking soda
• ¼ cup olive oil
• 2 eggs
• 2 - 2½ cups milk (this amount will vary based on humidity and how thick or thin you prefer your pancakes. I used 2¼ cups almond milk for the ones pictured above)

Directions

• Preheat your griddle, lightly grease. My mom learned this trick of rubbing a stick of butter on the griddle and then wiping it off with a paper towel. Its kind of strange but it works well.
• In medium bowl mix together your dry ingredients: white rice flour, potato starch, brown rice flour, flax seed, sugar, salt, xanthan gum, baking powder, and baking soda.
• Pour in olive oil, eggs, and milk and whisk to combine. Let sit for 1-2 minutes before deciding if you need to add more milk as it will thicken slightly.
• Pour onto griddle. When bubbles around edges appear, flip your pancakes, cook for another 3-4 minutes.