These thick and light gluten/corn/soy/dairy free pancakes will delight any pancake connoisseur.
Rachel's Amazing Gluten-Free Pancakes--by Rae
3 cups super fine rice flour
3 tablespoons powdered psyllium husk
2 teaspoons gluten/corn free baking powder
1 teaspoon baking soda
1/2 teaspoons salt
3 tablespoons sugar
3 cups milk (A2 protein, lactose free, rice milk, etc)
3 tablespoons lemon juice
4 tablespoons melted dairy/gluten/soy/corn free butter spread (I use Nuttelex Original)
2 tablespoons vanilla extract
Combine together the flour, powdered psyllium husk, baking powder, baking soda, salt, and sugar in a mixing bowl using the whisk attachment. When the dry ingredients are combined add the eggs, vanilla, milk, lemon juice and melted butter replacement to the bowl and mix until combined.
IMPORTANT: For gluten free pancakes you need to let the batter sit for 20 minutes before cooking them.
Pour batter onto hot skillet and fry until golden. Flip pancake and cook other side until golden. Place in warm oven until all pancakes are cooked.
Throughout the cooking time the batter might get thick so just add a little milk into the mix and stir and do that every so often. Adding the milk will not effect the taste or the texture.