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Details

• Servings: 10
• Serving Size: 2 pancakes

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Ingredients

• 3 Tbsp tapioca flour
• 1/3 cup potato starch
• 1 cup white rice flour
• 4 Tbsp dry buttermilk powder
• 1 packet sugar substitute
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp xanthan gum
• 2 eggs
• 2 cups water
• 3 Tbsp canola oil

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Preparation

1. In a large bowl, mix or sift together the tapioca flour, potato starch, rice flour, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt and xanthan gum. In a bowl, whisk eggs until frothy. Add whisked eggs, water, and oil to dry ingredients and mix until well blended and few lumps remain.
2. Lightly coat a skillet or griddle with nonstick cooking spray and heat over medium-high heat.
3. Spoon batter onto skillet by 1/4 cupfuls and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom, about 2 to 3 minutes. Serve immediately.

Nutrition Facts

Calories	256
Total Fat	8g
Cholesterol	44mg
Sodium	262mg
Total Carbs	42g
Proteins	6g