About this recipe:This recipe makes fluffy gluten free pancakes that everyone will love. The texture and taste is very similar to those made with wheat flour, yet these are wheat free!
160g rice flour
3 tablespoons tapioca flour
5 tablespoons potato starch
4 tablespoons dried milk powder
1 tablespoon sugar
1 1/2 teaspoons gluten free baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons rapeseed oil
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Method Prep:20min › Cook:15min › Ready in:35min
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, milk powder, sugar, baking powder, bicarbonate of soda, salt and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
Heat a large, well-oiled frying pan or griddle over medium high heat. Spoon pancake mixture onto pan and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Potato starch vs flour
Note that potato starch is not the same as potato flour, though sometimes potato starch is erroneously labelled as potato flour. Make sure what you buy is a refined, white powder, as true potato flour is made from the entire potato, including the skin, and is less refined.