1 cup rice flour
3 Tbsp tapioca flour
1/3 cup potato starch
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
3 Tbsp canola oil (or melted butter)
2 cups buttermilk
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, buttermilk, and oil until well blended and few lumps remain.
Heat a large, well-oiled skillet or griddle over medium high heat. Pour onto griddle. Place 10-12 blueberries on each pancake. Cook until most of the bubbles have popped and the bottom is golden brown. Flip over and cook until the other side is golden and cooked through. Serve with or without butter and syrup and extra blueberries.
NOTE: Obviously, you can swap out the blueberries for something else (chocolate chips, raspberries, chopped apple, etc.) or just leave them out completely.
This recipe is also linked on...
Sweets for a Saturday: Week 26
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)