Buttermilk Pancakes
Served for breakfast or brunch, these pancakes are sure to please. Most of my testers can’t tell these aren’t wheaty.





¾ cup corn starch or potato starch
½ cup brown rice flour
¼ cup tapioca starch
1 ½ tsp baking powder
¾ tsp baking soda
¾ tsp salt
1/3 tsp xanthan gum
3eggs
2 tbsp vegetable oil
1 cup buttermilk or non-dairy substitute with ¼ tsp (2 ml) vinegar

Instructions:

1.Fully mix all dry ingredients. Try measuring out multiple batches so you will have some on hand for future convenience. Be sure to mark the container with the instructions.
2.Add wet ingredients and stir to fully incorporate. The batter will take on its proper thickness only after a few minutes standing. If the batter is too thick or thin (variations in milling of the various flours or in the liquid used can cause this,) use water to thin slightly or corn starch/potato starch to thicken slightly.
3.Cook as you would any pancake. This recipe also works for waffles.
Yield: 15, 4 inch (10cm) pancakes

Nutritional
Variations:
These pancakes are a special “sleep-in” favourite at my house. In their basic form or dressed up with variations, they are always a hit. Here are a few ideas to get you started:

Berry Pancakes - Sprinkle a few fresh or frozen berries of your choice on the top of each pancake right after you place the batter into the pan.

Banana Pancakes - Chop a banana into small pieces and mix it into the batter for a great tropical treat.

Apple Cinnamon Pancakes - Add a chopped apple and a teaspoon of cinnamon to the batter. With a little maple syrup this is a perfect cool morning breakfast.

Waffles - Prepare the batter as you would for pancakes, but cook it in a waffle iron for crisp light waffles. Top them as you wish and enjoy immediately.
Pro-tip: If you undercook them just slightly they can be frozen for later use as toaster waffles.

Pancake Breakfast Sandwiches - Build yourself a breakfast sandwich on pancakes. While not a new idea, it is a good one.