Gluten-Free Pancakes

Ingredients

• 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

Directions

1. Whisk the dry ingredients in a medium bowl until they are evenly combined. In a small bowl, whisk the wet ingredients together. Add the wet mixture to the dry mixture and whisk until the batter is smooth.
2. Coat a flat griddle pan with a thin film of oil. Set the griddle over medium-high heat. Pour about 1/4 cup batter onto the hot pan; it should sizzle as soon as it lands.
3. Cook for about 3 minutes. Turn the pancakes when bubbles cover the surface, begin to burst, and the tops look nearly dry. Cook on the second side for another 1-1 1/2 minutes.
4. Serve with butter and syrup, if desired.