This recipe was originally published April 23, 2012
Ahh, pancakes. Besides bread, they’re one of the first things a celiac misses when going gluten free. Good news! They’re easy and they taste/feel like normal pancakes.
- 1¼ cups white rice flour
- ½ cup potato starch
- ¼ cup brown rice flour
- 1-2 tbsp ground flax seed, optional (just adds a bit of nutrition)
- ¼ cup sugar (white or brown or a mix, whichever you prefer)
- 1 tsp salt
- ½ tsp xanthan gum
- 2-4 tsp baking powder (the more baking powder the higher they will rise while cooking, the ones pictured above used 3 teaspoons)
- 2 tsp baking soda
- ¼ cup olive oil
- 2 eggs
- 2 - 2½ cups milk (this amount will vary based on humidity and how thick or thin you prefer your pancakes. I used 2¼ cups almond milk for the ones pictured above)
- Preheat your griddle, lightly grease. My mom learned this trick of rubbing a stick of butter on the griddle and then wiping it off with a paper towel. It's kind of strange but it works well.
- In medium bowl mix together your dry ingredients: white rice flour, potato starch, brown rice flour, flax seed, sugar, salt, xanthan gum, baking powder, and baking soda.
- Pour in olive oil, eggs, and milk and whisk to combine. Let sit for 1-2 minutes before deciding if you need to add more milk as it will thicken slightly.
- Pour onto griddle. When bubbles around edges appear, flip your pancakes, cook for another 3-4 minutes.