Gluten Free Pancakes/Waffles

I made these for breakfast this morning. They are probably some of the best gluten-free pancakes and waffles I’ve had. Definitely blog worthy. These are nice and fluffy with plenty of rise and a perfect consistency.

DRY INGREDIENTS

¼ cup rice flour

1/3 cup GF oat flour (you can replace with rice flour if you don’t have this)

¼ cup potato starch

¼ cup cornstarch

¼ teaspoon baking soda

¼ teaspoon xanthan gum

2 tablespoons sugar

2 teaspoons baking powder

Pinch of salt

 

WET INGREDIENTS

1 cup milk

2 tablespoons melted butter

1 large egg

 

In a small bowl, whisk the flour, sugar, baking powder, and salt together. Set aside.

In a medium sized bowl, whisk together the milk, butter, and egg. Whisk the dry ingredients into the milk mixture until JUST BLENDED. Don’t over-mix. A few small lumps are just fine.

Heat a large skillet on medium heat and grease with butter while the pancake mix sets for ten minutes. After the skillet is heated, spoon about three tablespoons of batter onto the skillet for each pancake. Cook until there are bubbles around the edges of the pancakes and the pancakes have risen quite a bit. Flip and cook until brown on the other side, about four minutes each pancake. Serve warm with your desired toppings.