Active time
10 minutesTotal time
25 minutesYield
Ten 4-inch pancakesServing Size
1 pancakeNutrition
Share This
Ingredients
¾ cup gluten free medium cornmeal
½ cup tapioca flour
¼ cup potato starch
2 tsp baking powder
½ tsp sea salt
¼ tsp xanthan gum
1 ¼ cups milk (2%)
2 Tbsp vegetable oil
1 egg, slightly beaten
Instructions
- In a medium bowl, whisk together the dry ingredients. Add the milk, oil and egg to the dry ingredients and whisk to incorporate until smooth.
- Prepare the griddle by heating it on medium high heat, or 350°F, and lightly oiling it. Pour the batter by ¼ cup onto the prepared griddle and cook until bubbles start to form, about 2 minutes.
- Flip the pancakes and cook the other side until the pancakes is cooked through. Serve with your favorite toppings.
Bob’s Red Mill
Nutrition
Calories: 120Total Fat: 4 g
(Saturated Fat: 0.5 g)
Sodium: 190 mg
Carbohydrate: 18 g
Fiber: 2 g
Protein: 2 g.
How'd it Taste?
Review this Recipe