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Nutrition Facts
Serving Size 1 (171g) Recipe makes 4 servings The following items or measurements are not included below: sorghum flour tapioca starch xanthan gum
Calories 313
Calories from Fat 119		(37%)
Amount Per Serving		%DV
	Total Fat 13.2g	20%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 1027mg		42%
Potassium 242mg		6%
Total Carbohydrate 40.8g		13%
	Dietary Fiber 1.0g	3%
	Sugars 6.7g
Protein 8.1g		16%
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Seriously Fluffy Gluten Free Pancakes

Recipe #395469 | 30 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chrisbee
Oct 19, 2009

I've been experimenting for over two years with flour mixtures to try and get a fluffy pancake and this one is the best so far. You may have to cook them a little longer at a lower heat than regular pancakes, but the results are worth it. Hope you like it as much as we do!

SERVES 4 , 12 small pancakes (change servings and units)

Ingredients

2/3 cup rice flour (fine grind)
2/3 cup sorghum flour (fine grind)
1/3 cup tapioca starch
2 tablespoons cornstarch
2 tablespoons potato starch
1/2 teaspoon xanthan gum
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons sugar
2 eggs, beaten
2 tablespoons canola oil
1 1/2 cups milk

Directions

1
Mix dry ingredients.
2
In seperate bowl, mix wet ingredients.
3
Add wet ingredients to dry and mix just until thoroughly blended together.
4
Heat oiled skillet on medium low.
5
Use a measuring cup or ice cream scoop to drop 1/4 cup batter into skillet for each pancake.
6
Try not to stir down the batter or it won't be light and fluffy.
7
Cook each pancake until it's dry on the sides and bubbles are coming to the surface.
8
Flip and cook until done.
9
You may have to break one open to make sure the batter inside is completely done.