Delicious Gluten-Free Pancakes

Makes fluffy pancakes with a consistency and taste comparable to those made with wheat flour. Serve with your choice of condiments.

Step: 1

In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain.

Step: 2

Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.

Per Serving: 147 calories; protein 3.1g; carbohydrates 20.4g; fat 5.8g; cholesterol 29.5mg; sodium 268.8mg.

Eating best breakfast to continue the day had become a good habit. It’s a great way to start my 24 hours off healthfully. The sugar hit from the fruit wakes me up and bring me power to take on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feeling full all day , and not want likely grab a side food out of the street food before break .

Making fruit a at 7.00 clock habit is simple . Easy as put the fruit in your fridge next to the milk or on the table next to your cereal bowl , or move your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.