These pancakes are SOO yummy even my gluten-eating husband eats (and enoys!) them!
1 C rice flour
3 T tapioca flour
1/3 C potato starch
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
3 T canola oil
1 1/2 to 2 C milk substitute (rice, almond, hemp, etc.)
Sift together dry ingredients. Stir in wet ingredients until very few lumps remain. Pour into heated, oiled pan on medium heat; flip when bubbles begin to form on top.
*We add a variety of things to the batter to make flavored pancakes: blueberries, bananas, chocolate chips, cinnamon and brown sugar/maple syrup, vanilla, etc. You can also add ground flax seed for some extra fiber.
TIP: I make several half-batches of the dry ingredients and store them in ziploc baggies so I can make a quick batch of pancakes by only adding an egg, oil and milk to the dry mixture for a faster breakfast!
Thanks for joining me along the journey! I'd love to hear what you want to know ... do you have questions about sensory processing disorder, gluten-free/dairy-free diets, homeschooling, faith, life in general? Send me a note or post a comment and I'll try to write something that addresses your interests and questions!