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Gluten-Free Pancake


Gluten-Free Pancakes

A classic pancake goes gluten-free in this recipe.  A combination of rice and tapioca flours make a fluffy batter that is easy to make and even easier to enjoy.  


Click here to see Land of the Gluten-Free: 10 Iconic American Recipes Without the Wheat


  • 1 Cup rice flour
  • 1/3 Cup potato starch
  • 3 Tablespoons tapioca flour
  • 2 Teaspoons sugar
  • 1 1/2 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon xanthan gum
  • 2 eggs
  • 2 Cups almond milk
  • 3 Tablespoons canola oil


In a large bowl, add together the rice flour, potato starch, tapioca flour, sugar, baking powder, baking soda, salt, and xanthan gum. Mix the dry ingredients to combine. Into the same bowl add 2 eggs, almond milk, and canola oil. Beat the batter until only a few lumps remain. Coat a skillet with nonstick cooking spray, then place the skillet on medium heat. Once the skillet is hot enough, spoon the pancake batter onto the skillet. Cook the pancakes until bubbles appear on the wet surface. Once these bubbles appear, flip pancakes and cook until golden brown.