These gluten-free pancakes are phenomenal. Pre-mix the night before and place in the fridge for an easy breakfast. Or do what we do one night a week and have breakfast for dinner. There is something magical about the smell of pancakes after dark.
Makes 10 pancakes
- 1 cup rice flour
- 3 T tapioca flour
- ⅓ cup potato starch
- 1 T sugar (or honey)
- 1 ½ t baking powder
- ½ t baking soda
- ½ t salt
- ½ t xanthan gum
- 2 eggs
- 3 T canola oil
- 1 cup water
- 1 cup plain yogurt (or vanilla if you're feeling it)
Soak rice flour in the water for five minutes to remove the grainy texture. Blend the tapioca flour, potato starch, sugar, baking powder, baking soda, salt and xanthan gum. (If you're substituting honey, blend it into the eggs and set it aside.) Stir in the eggs, oil, yogurt, and the rice that has been soaking in the water. The batter should be slightly lumpy.
Heat an oiled griddle to medium heat and pour out the desired amount of batter for each pancake. When they start to bubble, flip them over and cook the other side. Serve hot.
Whip up a batch of these ahead of time and you can add this to the list of easy back to school breakfast ideas. Or cook some at night and serve them in your child's lunch with peanut butter and jelly. Pancake sandwiches are always superior to regular sandwiches.
If you're looking for more great back to school breakfast ideas, check out this article on 20 Breakfast Ideas for Back to School Mornings.