Super Fine Pancakes Recipe
Gluten Free Recipe
Tender super fine pancakes made with super fine gluten free flour, potato starch and tapioca flour. A bit of honey lends a touch of natural sweetness.
1/4 cup super fine gluten-free white rice flour
1/4 cup potato starch
1 tablespoon tapioca flour
1-1/2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (optional)
1/4 teaspoon gluten-gree vanilla powder
1 tablespoon honey
1 tablespoon cooking oil
1 egg or egg substitute
1/2 to 1 cup water
Beat egg or mix egg substitute first in a separate bowl.
Mix all dry ingredients together.
Add vanilla extract or the Gluten-Free Vanilla Powder, cooking oil, egg (or substitute) and honey.
Add water a little at a time while stirring batter. The total amount of water you add will depend on the thickness you prefer your pancakes. The less water equals thick pancakes, more water equals thin pancakes.
Over medium heat, place large, nonstick skillet that's been lightly coated with oil. Using a ladle or large spoon, pour batter into skillet and cook until top are bubbly. Turn and cook until golden brown.
Yield: 8 4-inch pancakes
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