Gluten-free pancakes
This is a recipe my family has used forever. When I was diagnosed with Celiac Disease, this recipe was easily adapted to my needs. We make them all the time and no one can tell they're gluten-free.It makes a huge batch, so you can freeze the leftover pancakes for a quick breakfast.10 ServingsPrep: 30 min. Cook: 5 min.
Ingredients
- 4 eggs
4 cups milk
2/3 cup vegetable oil
1 teaspoon vanilla
4 cups rice flour mixture(below)
1 teaspoon xanthan gum
1 teaspoon salt
1/2 cup sugar
8 teaspoons baking powder
Flour Mixture:
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca flour
Directions
- In medium bowl, mix all the ingredients of the flour mixture together
- with a wire wisk. Mix up as many batches as needed.Store in an
- airtight container.
- In a large mixing bowl, beat the eggs, milk, oil and vanilla until
- well combined. Add the flour, xanthan gum, salt, sugar, and baking
- powder and mix well. Pour about 1/2 cup of batter onto a hot,
- greased griddle and spread to about a 6 inch cirlce. Cook until the
- top is bubbly, about 2-3 minutes. Flip and cook on the otherside for
- about 2 minutes more or until golden brown. Serve warm with butter
- and syrup or toppings of your choice. Yield: serves 10