Here’s a delicious gluten-free breakfast hot off the griddle. These gluten-free pancakes are made with gluten-free flour that you make yourself with simple supermarket ingredients.
Ingredients
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3 Tbsp tapioca flour
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1/3 cup potato starch
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1 cup white rice flour
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4 Tbsp dry buttermilk powder
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1 packet sugar substitute
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 tsp xanthan gum
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2 eggs
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2 cups water
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3 Tbsp canola oil
Preparation
- 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.
This Recipe first appeared in Health eCooks®.
Nutrition Facts
Serving size:
- 2 pancakes
Per Serving:
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Medical Review: Jane Schwartz, RDN, CLT
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