I have been attempting gluten-free pancakes for almost two years. I have yet to find a recipe that I swear by. The times, they are a changin! This recipe was delicious. The pancakes were light and fluffy and they even bubbled on the skillet like “normal” gluten filled ‘cakes. Try them. You won’t regret it.
1/2 c brown rice flour
1/4 c potato starch
1 tablespoon sugar
3/4 tspn baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 cup “soured” soymilk (in a cup put a 1/2 tspn of apple cider vinegar and then stir in 1 cup of soymilk- let it sit for a couple of minutes and you have dairy free buttermilk!)
optional: 1/2 teaspoon vanilla
Whisk together all of your dry ingredients in a bowl. Stir in the wet ingredients until there are very few lumps.
Preheat & grease your skillet. I turned my stovetop to about medium heat. Then scoop about 1/4 cup batter (or whatever sized cake you want) onto the heated pan. If you have a non-stick skillet, no need to grease it. Mine worked without that step!
Watch for bubbles on your pancake and then flip. Cook until both sides are golden-brown and delicious. Serve with whatever toppings you fancy! Me? I love either berries with syrup OR peanut butter and syrup on mine. Today was a berry kind of day. Yum!