Rating: 4.5 stars
272 Ratings
  • 5 star values: 213
  • 4 star values: 42
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 10

Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
10
Yield:
10 pancakes
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

147 calories; protein 3.1g; carbohydrates 20.4g; fat 5.8g; cholesterol 29.5mg; sodium 268.8mg. Full Nutrition
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