Pancakes

Ingredients

3/4 cup gluten-free flour (see notes*)
1 cup potato flakes (optional)
1/2 tsp xanthan gum or guar gum
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp sugar
2/3 cup milk
2 eggs
2 tbsp cooking oil

*Note 1 – The recipe author uses gluten-free flour blend.

*Note 2 – You can make your own gluten-free flour by blending 4 cups rice flour, 4 cups bean flour, 4 cups potato starch, 2 cups tapioca flour, and 7 tsp guar gum.

Instructions

1 – Combine all dry ingredients in a bowl.

2 – In a separate bowl, whisk together milk, eggs, and cooking oil.

3 – Add milk mixture to the dry ingredients, and whisk until well blended.

4 – Let stand for about 10 minutes.

5 – Preheat ungreased, non-stick frying pan to medium heat.

6 – Pour batter by spoonfuls onto the hot pan.

7 – Pancakes are ready to be turned over when the edges are no longer glossy, and the bubbles that pop stay open. To check the second side for doneness, you just have to life an edge of the pancake up with a spatula and take a peek.