Gluten Free Pancakes

Don't be afraid of these if you don't have a gluten allergy or intolerance. These are excellent in texture and flavor! Cook 'em up in a cast iron skillet with shortening! Crispy and soft, yummy combination!

• Ready In: 15 mins
• Serves: 4-6
• Yields: 12 pancakes

Ingredients

• flour mixture

• 2  cups  rice flour, white
• 2⁄3 cup cornstarch
• 1⁄3 cup tapioca flour
• 1  teaspoon xanthan gum

• pancake batter

• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon salt
• 1  teaspoon sugar
• 1  cup flour, mixture above
• 1  tablespoon white vinegar
• 1  cup milk, minus 1 tbs
• 1  egg, separated
• 2  tablespoons butter, melted
• 1  teaspoon vanilla

Directions

1. Mix the Flour Mixture and set aside.
2. Mix baking soda, baking powder, salt, and sugar with just 1 cup of the Flour Mixture.
3. Pour the TBS of vinegar in a measuring cup and add enough milk to make 1 cup of liquid. Add the egg white and whisk to combine.
4. In a separate dish, melt the butter and add the yolk and vanilla, and whisk to combine.
5. Add all liquid ingredients to the dry and mix until combined.
6. Use approximately 1/4 cup batter per pancake and fry up in your favorite hot pan or griddle.
7. We like these with Maple Syrup & butter. Mmmm!