Recipe By AC6AA
Rating
Published Apr 4th
Prep 20m Cook 15m Additional - Ready In 35m
Servings 10 pancakes Calories 146.9

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

Recipe Ingredients

  • 1 cup rice flour
  • 3 tablespoons tapioca flour
  • ⅓ cup potato starch
  • 4 tablespoons dry buttermilk powder
  • 1 packet sugar substitute
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • 2 eggs
  • 3 tablespoons canola oil
  • 2 cups water

Cooking Directions

  1. 1 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.
  2. 2 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

  • Calories 146.9
  • Carbohydrate 20.4 g
  • Cholesterol 29.5 mg
  • Fat 5.8 g
  • Fiber 0.7 g
  • Protein 3.1 g
  • Saturated Fat 0.8 g
  • Sodium 268.8 mg
  • Sugar 1.5 g

Reviews

  1. I did not care for this recipe. The interior texture is all mushy - no matter how you cook them even when the exterior is nearly black (I tried this to see if they would improve) they still stay mushy on the inside! What a waste of expensive ingredients.
  2. This was my first gluten free recipe experience. The pancakes were excellent. I was afraid my kids wouldn't like them because we are used to eating whole wheat pancakes made with hard white wheat milled in our grain mill and eat them several times per week. My oldest son who is very picky loved them! - Read more ...
  3. These are AMAZING pancakes! I couldn't even tell that they were GF! Instead of the 4 T. dry buttermilk and 3 cups water we use 2 T. Vinegar and enough milk to make 2 cups. We also use real sugar. Thanks for this recipe!
  4. I used strawberry applesauce in place of the oil and soy milk in place of the water/buttermilk powder. This was amazing!
  5. We've tried lots of different GFCF (Gluten and Casein Free) recipes for pancakes and they were... edible. Most were really flat like tortillas. Not this recipe! My kids had NO clue they were eating gluten free! (My daughter needs enzymes in order to consume wheat or milk products.) She thought they tasted like the real - Read more ...
  6. These were VERY good. And yes, they really are indistinguishable from regular wheat based pancakes. We used them in our waffle iron with excellent results. Our only variation was to use egg substitute. I was out of baking powder but found a recipe for it and happened to have all the ingredients necessary. For anyone - Read more ...
  7. This recipe is great! I used rice flour from an asian food market because it's ground so fine that you don't get that gritty taste that some rice flours have in the finished product. Instead of artificial sweetener I used one tablespoon of sugar. To one cup of the batter I added 1/2 cup frozen - Read more ...
  8. I made this with the following change I used buttermilk for the liquid and substituted 1/2 cup montina flour for 1/2 cup of the rice flour. These were so good that even those not on gluten free diets thought they were excellent!
  9. This is a great recipe! My husband doesn't even know I am using a gluten-free recipe - and I'm not telling him. I did make a few changes though. I have a grain mill so I used 1/4 cup brown basmati rice and 1/3 cup regular brown rice milled to make 1 cup flour. I - Read more ...
  10. Excellent! It really does have a consistency and taste comparable to wheat flour pancakes. Much to the dismay of my long suffering family, I've tried many gluten free pancake recipes and store bought mixes...all of which have been disappointing. I made a few changes to adapt to the fact that I couldn't buy dry powdered - Read more ...
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