Super Fluffy Gluten Free Pancakes
Servings 6 Pancakes
Ingredients
- 70 g White Rice Flour Superfine
- 20 g Brown Rice Flour Superfine
- 34 g Cornstarch
- 16 g Tapioca Starch
- 2ΒΌ tsp Baking Powder
- Pinch Salt
- 25 g Caster Sugar
- 210 ml Milk Room temperature
- 1 Large Egg Beaten
- 28 g Unsalted Butter Melted
- 1 tsp Vanilla Extract
- Canola Oil For Cooking
Instructions
- Sift and whisk together the flours, baking powder, sugar and salt in a medium size bowl.
- In a separate bowl, whisk together the milk, eggs, melted butter and vanilla extract until combined.
- Make a well in the center of the dry ingredients and pour in your wet ingredients and whisk until just incorporated. Don't over mix the dough, a few lumps here and there are perfectly fine.
- Set the batter aside for 5 to 10 minutes.
- Heat your pancake pan or other non-stick pan over low to medium heat. Add a little oil to the pan to make baking these pancakes a bit easier.
- Add about 1/4 cup dough and drop into the pan. The size is really up to you, you can use less that 1/4 cup if you would like, and adjusting the baking time for each.
- Cover the pan and cook until one side is golden brown and you have some bubbles on top before flipping over and repeating on the other side. Covering the pan will help get more rise and get extra fluffy pancakes.
- Watch the heat closely especially if using a thinner pan and adjust heat accordingly. These are best served while still hot.
- Enjoy!