The weather is finally getting warm and this is the time that always reminds me of good brunch with family and friends. What better brunch item than these delectable gluten-free pancakes topped with strawberries?
- 1-1/2 cups superfine rice flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/4 cups buttermilk
- 1/4 cup melted butter, plus extra butter for greasing pan
- 1 teaspoon vanilla extract
- 2 eggs
In a medium bowl, combine the rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt. Add the buttermilk, melted butter, vanilla extract, and eggs and mix until smooth.
Heat a skillet or frying pan over medium-high heat. Melt a pat of butter. When a drop of batter sizzles when it hits the pan, ladle about 1/4 cup of batter onto the pan. Repeat, leaving plenty of space between the pancakes. When bubbles dot the surface of the pancake, flip to the other side and cook until golden.
With a cookie cutter, cut the pancake to desired size. Repeat with the remaining batter.
Serve with your choice of syrup. Pictured with Wholesome Sweeteners Organic Blue Agave Strawberry 11.75 Fluid Ounces Liquid (Available at Vitamin Shoppe).
Top with fresh organic strawberries and mint.
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