Gluten-Free Cream Cheese Pancake Recipe
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1 cup (4 ounces) white rice flour
1/2 cup (2 ounces) cornstarch
1/2 cup (2 ounces) sweet rice flour
1/4 cup (1.75 ounces) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk (for dairy-free, replace with dairy-free milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 ounces cream cheese, cut into 1/2 teaspoon size pieces
- In a medium bowl, whisk together white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xathan gum. Add eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.
- Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan. Dot the surface of each pancake with a few pieces of cheese.
- Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.
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