Treat your mother this mother’s day with our Fluffy Gluten-Free Pancakes! Only 140 calories, you won’t feel guilty enjoying this delicous breakfast!

Ingredients:

Makes 12 five-inch pancakes

• 1 c. rice flour
• ¼ c. tapioca flour
• ¼ c. potato starch
• 1½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• ¼ tsp. xanthan gum
• 1½ c. low-fat buttermilk
• 3 Tbsp. unsalted butter, melted
• 2 whole eggs
• 4 Tbsp. granulated sugar
• ½ 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 oven medium heat. Pour about ¼ 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.