10 Servings 145 Calories
Prep 20 m
Cook 15 m
Ready In 35 m
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
A delicious gluten-free pancake made with rice flour that has a consistency and taste comparable to those made with wheat flour. (Could use for waffles by adding extra oil to batter.) 🙂