How to Bake Gluten Free Pancakes

Contributor

By DrJewell
eHow Contributing Writer

Article Rating:

(2 Ratings)

Pancakes are a delicious treat that nobody should have to miss out on--here is a recipe that offers a terrific option for those who cannot consume wheat or starch. This gluten-free recipe creates pancakes of comparable taste and texture.

Difficulty: Easy

Instructions

Things You'll Need:

Rice flour
Tapioca flour
Potato starch
Buttermilk powder
Sugar substitute
Baking powder
Baking soda
Salt
Xanthan Gum
Eggs
Canola oil
Water
Large mixing bowl
Large skillet

Step 1

Mix ½ cup plus 1 tbsp. and 2 tsp. rice flour. Add 1 tbsp. and 2 ½ tsp. tapioca flour. Add 3 tbsp. and 1/2 tsp. potato starch. Add 2 tbsp. and 1 1/4 tsp. dry buttermilk powder. Mix all the ingredients together well.
Step 2

Add 5/8 pack sugar substitute. Please consult your medical doctor or healthcare professional first, to see if they recommend adding a sugar substitute to your diet. Next, add 1 tsp. baking powder.
Step 3

Add ¼ tsp baking soda, ¼ tsp salt and one tsp xanthan gum. Mix all of the ingredients well. Stir in 1 or 2 eggs, 1 tbsp. canola oil and 1 1 /2 cups water until well blended and a few lumps remain.
Step 4

Heat in a large, well-oiled skillet on medium heat. When bubbles begin on the surface of the pancake, flip it over over and cook until the bottom is golden. Serve with low-calorie jelly or reduced calorie maple syrup. Enjoy with your personal choice of condiments.