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Ingredients
Recipe yields 10 servings
Enjoy a gluten-free breakfast hot off the griddle with this hearty pancake recipe. Use simple supermarket ingredients to serve up a classic pancake stack that is as easy as it is delicious.
Recipe yields 10 servings
In a large bowl, mix or sift together the tapioca flour, potato starch, rice flour, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt and xanthan gum. In a bowl, whisk eggs until frothy. Add whisked eggs, water, and oil to dry ingredients and mix until well blended and few lumps remain.
Lightly coat a skillet or griddle with nonstick cooking spray and heat over medium-high heat.
Spoon batter onto skillet by 1/4 cupfuls and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom, about 2 to 3 minutes. Serve immediately.