Fluffy Gluten-Free Pancakes
Ingredients
2 ounces cornmeal
2 ounces millet flour
1 ounce quinoa flour
1.5 ounces sweet rice flour
1.5 ounces tapioca starch/flour
1/2 tsp xanthan gum
1 tbsp sugar
2 tsp baking powder
1 tsp salt
1 cup milk (plus extra, if needed)
2 eggs
1/2 stick butter, melted and cooled slightly

Steps

Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl until very well combined.

Combine wet and dry ingredients and whisk until no lumps remain. If the batter is still quite thick (you have to sculpt the pancakes in the pan), add a tablespoon or two of milk at a time, until it is smoother. Cook over medium heat, on a lightly oiled surface until done.