Gluten-Free Buttermilk Pancakes

Ingredients

• 1 cup white rice flour
• 1/3 cup potato starch
• 3 Tbsp tapioca flour
• 2 Tbsp granulated sugar
• 1 1/2 tsp gluten-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 2 large eggs
• 2 cups buttermilk
• 3 Tbsp canola oil or melted butter
• 1/2 tsp vanilla extract

Directions

1. Whisk the rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum in a mixing bowl for 20 seconds.
2. Add the eggs, buttermilk, canola oil and vanilla extract, then whisk just until the batter is combined and only a few lumps are left.
3. Set a large skillet over medium-high heat and oil it well. When the pan is hot, spoon in the pancake batter, spreading it out slightly. Cook until the underside turns golden brown, then flip and cook the second side until it is golden brown as well.
4. Bring the pancakes to the table right away with maple syrup or your preferred topping.