Flapjacks, pancakes, short stacks, or griddle cakes — it's all the same way of saying pancakes. But all pancakes are not the same, especially for people who want to maintain a gluten-free diet. Folks who suffer from celiac disease or those that choose to live sans gluten can still butter up some cakes and pour the syrup on for a home cooked breakfast that will even have gluten eaters licking their plates clean.
Want to take a peek at the yummy recipe?
- 1 cup rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons dry buttermilk powder
1 packet sugar substitute
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons canola oil
2 cups water
- In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well-blended and few lumps remain.
- Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
- Breakfast/Brunch, Pancakes/Waffles
To make it even a bit yummier, I like to add mashed up bananas and blueberries to the mix. Perfection. So tell me, will you be trying out this tasty breakfast?
Flicker user jrandallc
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