This recipe to get gluten free fluffy pancakes is easier that you can think. It includes only rice flour and cornstarch (that can be replaced by other types of starches). No commercial mix, no gums. In less than 10 minute you will have your batter ready.
The secret to get all this fluffiness is to beat the egg whites separately and add them only at the end. As a result, the batter incorporates air and will result in soft and high-rising perfect pancakes.
Thanks to the low amount of sugar, these pancakes paid well also with savory toppings, like ham or smoked salmon.
Tips & substitution
While the trick of adding whipped whites gets you fluffy and thick pancakes, you can skip this step and beat the whole eggs with sugar directly. As a result, you will have less thick pancakes, but still soft and delicious.
When I run out of starches, I make this recipe with all rice flour (1 cup). The result is a little less soft, but very good as well.
With the listed ingredients, the pancakes are lactose free AND gluten free. But you can choose to use a dairy milk instead of the plant based milk. Sugar can be divided by two (I haven’t tried without).
In love with these gluten free fluffy pancakes?
And don’t forget to follow my Pinterest page to stay up to date with all my latest GF and DF recipes!