I’ve tried quite a few gluten-free pancake recipes, but this one was the best by far. The other recipes all called for various gluten-free flours, but rice flour just works for pancakes. And there’s something simple and universal about this recipe–like if you went into any restaurant and said “give me pancakes” you would be served some very much like these.
I didn’t have to change much from the original recipe, which is always a plus.
- 1 cup of superfine white rice flour
- 3 tablespoons of tapioca starch
- 1/3 cup of potato starch
- 1 tablespoon of dextrose
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of xanthan gum
- 1 tablespoon of protein powder
- 4 tablespoons of milk (use water for dairy free)
- 2 eggs
- 4 tablespoons of butter, melted (use peanut butter made with 100% peanuts for dairy free)
- 3 tablespoons of olive oil
- 2 cups of water
- Large bowl
- Hand or stand mixer
In a large bowl mix together all the dry ingredients. Then add the wet ingredients and mix with a hand mixer or stand mixer until there are no more lumps.
Heat a skillet over medium-high heat. Pour batter into skillet (about 1/4 cup each) and when bubbles begin to form on top, flip the pancake over and cook until golden brown on each side.
Elimination Diet safe: Yes!