Gluten Free Buttermilk Pancakes

  • 1 cup rice flour
  • 3 Tbsp tapioca flour
  • 1/3 cup potato starch
  • 1 Tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  • 2 eggs
  • 1 1/2 cups water
  • 1/2 cup buttermilk
  • Vegetable oil; as needed

In a large bowl , combine all dry ingredients until well incorporated. Beat eggs until smooth. Add water and buttermilk and mix until a batter forms. Heat skillet or nonstick pan to medium high with a splash of vegetable oil. Pour 1/3 cup of batter into hot pan and cook until bubbles appear. Flip and cook for an additional 2-3 minutes until browned and crisp. Serve immediately with butter and maple syrup.

 

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