These light pancakes are the perfect breakfast treat to surprise your family within the summer mornings!!

Fluffy Gluten-Free Pancakes

Makes 12 Five-Inch Pancakes

Ingredients:

• 1 c. rice flour
• 1/4 c. tapioca flour
• 1/4 c. potato starch
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. xanthan gum
• 1 1/2 c. low-fat buttermilk
• 3 Tbsp. unsalted butter, melted
• 2 whole eggs
• 4 Tbsp. granulated sugar
• 1/2 tsp. pure vanilla extract

Directions:

1. Put the rice flour, tapioca flour, potato starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl and whisk lightly to mix.
2. In a separate bowl, whisk together the buttermilk, melted butter, eggs, sugar, and vanilla. Add the wet ingredients to the dry ingredients, and mix with a whisk or rubber spatula until the batter is almost smooth; a few small lumps are fine but try not to overmix.
3. Spray a nonstick skillet or griddle with some nonstick cooking spray and heat over medium heat. Pour about 1/4 cup of batter onto the skillet, leaving room for more pancakes; repeat until you have a few pancakes in the pan but still enough room to slide in your spatula to flip them. Once the bottom of a pancake is nicely browned and lifts free from the skillet, flip it and cook until the other side is browned as well. Serve right away.

Serving Size: One 5-Inch Pancake

Calories: 140; Total Fat: 4g; Carbs: 22g; Dietary Fiber: 0g; Protein: 3g