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Gluten free pancakes

  • 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
  • 2 eggs
  • 3 tablespoons rapeseed oil
  • 500ml water
  • 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.