Gluten Free Pancakes

Recipe by Elizabeth Barbone on Serious Eats Here

I have tried a few Gluten Free pancake recipes. None of which I liked very much. But this one was a success. It was the closest I have come to Bisquick Gluten Free, I think because of the starch and white rice flour instead of brown. I used 2 T applesauce and 1 1/2 Tsp egg replacer for the eggs because my son is allergic to eggs. I am sure it would have been a bit lighter with the eggs, but it still turned out great!

Gluten Free Pancakes

• Dry Ingredients
• 1 cup white rice flour
• 1/2 cup cornstarch
• 1/2 cup sweet rice flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• Wet Ingredients
• 2 large eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• For Serving
• Butter
• Maple Syrup (If you have a maple allergy, Lyle's Golden Syrup is a nice replacement.)

In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.