Gluten Free Pancakes
Author: 
 
Ingredients
Dry
  • 1 cup white rice flour
  • ½ cup millet flour
  • ½ cup sorghum flour
  • ¼ cup tapioca starch
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoonxanthan gum
  • optional: ½ teaspoon cream of tartar
Wet
  • 2 large eggs
  • ⅓ cup oil (I use walnut)
  • 1⅔ cups water
  • 1 teaspoon apple cider vinegar
Instructions
  1. In a large bowl, mix together the dry ingredients. In another bowl mix together the wet ingredients. Combine dry and wet ingredients and mix well with a whisk. Drop a scant ¼ cup of batter on skillet or griddle and cook as you would any pancake.
Notes
-I like how this recipe tastes without adding sweetener, but feel free to add in 2 tablespoons of your preferred sweetener.
-Makes 16 - 18 pancakes...great for leftovers!
-You can use just one flour, but I don't think it will taste as substantial.
Recipe by The Tasty Alternative at https://thetastyalternative.com/2016/01/gluten-free-pancakes/