• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 eggs
  • 1-1/4 to 1-1/2 cups milk
  • 1 tsp vanilla
  • 1 cup rice flour
  • 1/4 cup potato starch
  • 2 Tbsp tapioca starch
  • 1/2 tsp xanthan
  • 1/4 cup sugar
  • 1/2 tsp salt


  • In small mixing bowl beat eggs with wire whip; add milk and vanilla.
  • In medium mixing bowl mix rice flour, starches, Xanthan, sugar, and salt.
  • Add to milk mixture. Beat with wire whip until smooth.
  • Pour 2 to 3 tablespoons on non-stick hot griddle or greased skillet; spread with ball of spoon to make thin,round pancakes.
  • Cook 1 to 2 minutes, turning when brown on bottom side.
  • Serve warm with butter, jam or syrup; roll up and sprinkle with powdered sugar, if desired


Reprinted from Celi-Yak News Fall 2013

Categories: Gluten-Free  Pancake 

Author Credit: Bonnie Pirch

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