 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Breakfast in Bed is a time honored Father’s Day tradition in our house. Things got significantly more complicated when we started a gluten-free diet. There went the waffles, French toast and pancakes. What would we serve for Father’s Day? This recipe is our answer to that question. For more delicious gluten-free dishes check out . Ingredients:
1 cup rice flour |
1/4 cup tapioca flour |
1/4 cup potato starch |
1/4 cup sugar |
4 tablespoons vanilla sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon xanthan gum |
2 eggs |
4 tablespoons canola oil |
2 cups milk |
cooking spray |
Directions:
1. Mix together dry ingredients, flours, potato starch, sugars, baking powder, salt and xantham gum. Slowly add eggs, oil and milk while stirring. When the batter is thick, with just a few lumps and can be poured you have the right consistency.
2. Spray a griddle or frying pan with cooking spray. Pour 1/4 cup batter on hot surface. Flip when you start to see bubbles around the edges.
|
|