these were the fluffiest pancakes i’ve ever had, adapted from a recipe at gluten free mommy.
in my amateur research, i started noticing that wheat is eliminated from a general anti-inflammatory diet, so i decided to try to reduce my consumption.
tip- set aside another mix of all the dry ingredients to make the next batch easier!
1 cup brown rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
1/2 teaspoon each: baking soda, salt, xanthan gum
1 and 1/2 teaspoon baking powder
1 tablespoon raw sugar
1/2 teaspoon vanilla
2 tablespoons oil (i used olive)
6 tablespoons canned pumpkin
1 cup non-dairy milk (like almond or coconut)
1 cage-free egg
1. stir dry ingredients and wet ingredients separately, then stir the wet into dry.
2. spray a skillet heated on medium with cooking spray. use a bit less than 1/4 cup batter for each pancake. flip over with a spatula to cook the other sides.
3. enjoy with pure maple syrup.
