Gluten-Free Pancakes

Dear Reader,

[This is my entry for Slightly Indulgent Tuesdays. Check them all out here.]

I made some gluten-free pancakes tonight that I am really pleased with. They are better than others I had made from scratch. We have used mixes to good effect in the past, but I was in a hurry to get some dinner on the table and discovered I was all out of mix.

Gluten-Free Pancakes

Ingredients:

1/3 tapioca starch (=tapioca flour)

2/3 c potato starch (not the same as potato flour)

2 c white rice flour

1 c oat flour

2 tbsp baking powder

2 tsp salt

1 tsp xantham gum

2 tsp cinnamon

2 tbsp sugar

1 tbsp vanilla

4 eggs

1/3 c canola oil

2 c milk

Directions:

1. Preheat skillet. Combine dry ingredients.

2. Add wet ingredients. Mix well.

3. Let batter sit for 5 minutes.

4. Pour by 1/3 c onto hot skillet. When bottom is brown, flip over and cook other side. Enjoy!

For some reason I have found gluten-free pancakes actually hold up better and are easier to cook than regular ones. This was true of these as well so that made me pretty happy. Plus my nine-year-old can now do the pouring and flipping which she loves. The pancakes may not be the most lovely but it is less work for me.

Nebby

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