This recipe makes fluffy potato starch pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.
Ingredients
- 1 cup rice flour
- 3 tablespoons tapioca flour
- 0.33 cups potato starch
- 4 tablespoons dry buttermilk powder
- 1 packet sugar substitute
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons xanthan gum
- 2 eggs
- 3 tablespoons canola oil
- 2 cups water
Instructions
-
1
In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
-
2
Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Roasted Beets with Goat Cheese and Walnuts
Twice-roasted beets with goat cheese, crunchy nuts, and slightly bitter greens — that's my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch! Serve with toasted walnut bread.
Enchiladas
A friend of mine gave me this recipe for ground beef enchiladas and it is delicious!
Chef John's Russian Tea Cakes
As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.