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This recipe makes fluffy potato starch pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.
Ingredients
- 1 cup rice flour
- 3 tablespoons tapioca flour
- 1/3 cup potato starch
- 4 tablespoons dry buttermilk powder
- 1 packet sugar substitute
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 2 eggs
- 3 tablespoons canola oil
- 2 cups water
Directions
Step 1
In a bowl, mix or sift together rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.
Step 2
Heat a large, well-oiled skillet or griddle over medium-high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat1g | 6% |
| Cholesterol5mg | 2% |
| Sodium588mg | 26% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber2g | 6% |
| Protein5g | |
| Vitamin C0mg | 2% |
| Calcium185mg | 14% |
| Iron1mg | 3% |
| Potassium138mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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