Although the recipe for these sweet potato burritos is a little different, I’ve received a ton of requests for it. After having one, you’ll crave another. Serve them with salsa, sour cream, and finely chopped green onions.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 8 5-inch pancakes |
Ingredients
- 1 cup rice flour
- 3 tablespoons tapioca flour
- ⅓ cup potato starch
- 4 tablespoons dry buttermilk powder
- 1 packet sugar substitute
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 2 eggs
- 3 tablespoons canola oil
- 2 cups water
Instructions
- In a bowl, mix or sift together 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.
- 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.
Reviews
LOVED IT! Great taste, wasn’t gritty….definitely saving. I know people hate when others change the recipe…well I did! Only changes I made was using half butter flavored coconut oil and regular coconut oil, half tsp ground cinnamon and almond milk for the water. So glad I found this recipe…thanks for posting it!
Excellent recipe that produced light & fluffy pancakes. I used fresh buttermilk in place of the buttermilk powder and water.
Literally stopped cooking it and threw it away.
i like it because i like it
sooo good, cant even tell they are gf. Here are the modifications i made as i didnt have the exact ingredients called for: i used Rogers GF flour blend to replace the rice, tapioca & potato flours (so 1 & 1/3 cup plus 3 TBSP), 1 TBSP raw sugar instead of the sugar substitute, 3 TBSP melted butter instead of oil, I used 2 cups buttermilk.
Delicious
My husband and granddaughter didn’t know it was GF!
I had high hopes after reading the reviews, but these were the most odd GF pancakes I’ve ever made. Lots of ingredients, but I had to put the batter in a blender to get the lumps out, and then after cooking on the griddle, they just wouldn’t fluff up. they were very thin, and very mushy inside. I threw away the entire batch, because they were just inedible, unless you like to eat mush. I’ve made a lot of GF pancakes, and none of them ever turned out like this.
Delicious and fluffy! I normally use King Arthur’s pancake mix, but it’s expensive even if it’s bought on a military base. This recipe is a life and money saver. Now I don’t have to settle for gluten pancakes and deal with swelling. Like another reviewer, I used almond milk. Though I only needed 1 1/4 cups. I also used Bob’s Red milk 1 to 1 gf flour since it already has the tapioca starch and xanthum gum.
Turned out really well! Here are some very minor adjustments i made: I used Mochiko sweet rice flour as it is ground extra fine and has higher binding ability than regular rice flour. To make it completly dairy free I put 2 tablespoons vinegar in a measuring cup and filled with almond milk till 2cups. I used Xylitol instead of artificial Sweetners. I used 1/4 less liquid as i thought the batter was becoming too thin and most importantly: I let the batter rest for about 15-30 minutes for the Xanthan gum to activate and thus thicken the mix. Came out perfect and light.
It is a fluffy pancake! I didn’t think this would be possible. Most gluten-free recipes don’t turn out. Anyway, I didn’t use buttermilk powder, instead I used 1 1/4 cup of almond milk and about 1/2-3/4 cup of water. I kept adding water to thin it out to my liking. I added 1 tsp of vanilla extract. I do feel like it needs even more flavor however, so maybe another TB of sugar next time and more vanilla extract. Overall, happy with this recipe and would make it again with the modifications above.
I usually use the bisquick gluten free pancake mix. It is really good and I haven’t found a better scratch recipe. One morning I went to make pancakes for my wife and nephew and had run out. So I looked up some recipes and found this one. It seemed to have really good reviews and there were comments that it had a very similar taste and texture to regular pancakes. I didn’t believe it, but, had to try to find out for myself. To my surprise, the pancakes did get thick and fluffy like regular pancakes. They have a really nice texture, something that can be challenging when making gluten free. Everyone loved them. I do a lot of gluten free cooking/baking so I am very critical, but, this recipe is the real deal. Usually I just make pancakes for my wife. This recipe makes over 4 cups of batter, so, it is quite large for someone who just wants to make a few. Next time I will half the recipe. I will definitely be making this recipe again. Move over Bisquick, you’ve been replaced!
This is a great base recipe that easily adapts to modifications. I use soy milk instead of the buttermilk powder and water and egg substitute instead of the eggs. I have also made it with fruit, protein powder and chia seeds and they still turned out fluffy and flavorful.
i made it couple days ago and it was good but got 4 eggs
I made these pancakes exactly as written but thought they were too thin and then, once cooked, the texture was strange albeit the taste wasn’t bad. I then made a second batch using one cup of milk instead of two cups of water. I also left out the xantham gum in batch two. They were fantastic like this. After about 10 minutes, the batter thickened but the pancakes were still light and fluffy. Thank you for the recipe.
These were wonderful. My son said they were the fluffiest pancakes he’s ever had. I substituted 1 Tbsp coconut palm sugar for the sugar substitute, arrowroot starch for potato starch, and 1 1/4 cups of almond milk for the buttermilk and 2 cups water.
Delicious! We only had regular dry milk powder, so that’s what we used and we used white rice flour, not brown rice flour, but these are the best pancakes I’ve ever eaten…even before I became gluten-intolerant. My husband, who is not gluten-intolerant says he loved them so much he will make them all the time. Love!
Waste of time and ingredients…batter turns out like cookie dough without adding a cup or more of water. Also, cooks up terribly. 1 star is a stretch for this recipe.
To convert recipe to low fat and GF: delete dehydrated milk. eggs, canola oil and water. Use 1 1/3 cups of almond milk instead of the water and dehydrated milk, 2 T of ground flaxseed instead of the eggs, 3 T of unflavored applesauce instead of the canola oil. I use coconut oil to cook the pancakes and it adds a subtle nutty aroma. This is the absolute best recipe that I go to in over 250 favorites on Allrecipes. You will not be disappointed!!
Not bad I wasn’t sure of the taste to start but it does grown on you so yes not bad. Thanks
Taste just like regular pancakes. Yummmmmmm!!!!