Gluten-Free Pancakes

By flour_arrangements

Lots of ingredients but they all contribute to making these the tastiest gluten-free pancakes :).

Ingredients

• 1/2 cup white rice flour
• 1/2 cup brown rice flour (you can use all white/brown)
• 3 TBSP tapioca flour
• 2 TBSP potato starch
• 2 TBSP powdered sugar
• 2 TBSP granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 TBSP pure maple syrup
• 2 1/2 TBSP melted butter
• 1 TBSP canola oil
• 1 cup and 3 TBSP buttermilk
• 1 large egg
• 1 1/2 tsp pure vanilla extract
• 1/4-1/2 cup warm water

Preparation

Step 1

Combine all flours in a large bowl with salt, baking powder, baking soda, and powdered sugar

In a separate medium sized bowl, combine egg, maple syrup, melted butter, granulated sugar, canola oil, vanilla extract, and buttermilk.

Add wet ingredients to dry bowl, then slowly add the warm water. Mix in water 1/4 cup at a time.

Cook over low/medium flame covered with a clear lid. Flip pancakes over when small bubbles form and pop on their surface then cook for about 1-2 minutes on the second side.