Gluten-Free Pancakes

These pancakes prove that gluten-free can be just as fluffy and delicious as traditional versions.

Ingredients

• 150g brown rice flour
• 50g tapioca starch
• 30g almond flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp xanthan gum
• 2 large eggs
• 350ml milk
• 3 tbsp melted butter
• 1 tsp vanilla extract

Method

Mix batter

1. Whisk dry ingredients including xanthan gum.
2. Beat eggs with milk, melted butter, and vanilla.
3. Pour wet into dry, whisk until just smooth.
4. Let rest 5 minutes for flour hydration.

Cook

1. Heat griddle to medium heat, lightly grease.
2. Pour 1/4 cup batter per pancake.
3. Cook until bubbles form and edges look set, about 3 minutes.
4. Flip and cook 2-3 minutes more until golden.

Flour blend tips

This blend mimics wheat flour's properties - the rice flour provides structure, tapioca adds chew, and almond flour contributes richness.

Texture notes

GF pancakes may be slightly more delicate when flipping. The xanthan gum helps bind the batter.

Make-ahead

Batter can be refrigerated overnight. Thin with milk if it thickens.

Serve with butter and maple syrup for a breakfast that no one will guess is gluten-free.