Gluten Free Pancake

subheading: FOR THE GLUTEN FREE PANCAKES DRY MIX:

1 ½ cups ( 210 g) basic gum-free gluten free flour blend (140 grams superfine white rice flour 45 grams potato starch 25 grams tapioca starch/flour)

¼ teaspoon xanthan gum optional (See Recipe Notes)

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

2 tablespoons ( 24 g) granulated sugar

subheading: TO MAKE GLUTEN FREE PANCAKES:

1 ( 50 g (weighed out of shell)) egg at room temperature, beaten

1 ¼ cups ( 10 fluid ounces) milk at room temperature (See Recipe Notes)

subheading: TO MAKE GLUTEN FREE PANCAKE BITES:

2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten

1 ½ cups ( 12 fluid ounces) milk at room temperature (See Recipe Notes)

3 tablespoons ( 42 g) unsalted butter melted and cooled

subheading: OPTIONAL TOPPINGS:

Miniature semi-sweet chocolate chips

Thinly sliced ripe bananas

Chopped fresh strawberries

Directions at glutenfreeonashoestring.com

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