Gluten Free Light and Fluffy Pancakes

Last week we were in Hawaii and went to a breakfast place with amazing looking big white fluffy pancakes. I adore my buckwheat buttermilk pancakes, and they are certainly fluffy, but they are more hearty than light. Those Hawaiian ones put me in the mood for something Softer and more neutral in flavor. I started with this:

Dry:

• 1/4 C sorghum flour
• 1/4 C corn flour (masa)
• 1/4 C sweet rice flour
• 1/4 cup tapioca flour
• 2 T sugar
• 1/2 t xanthan gum
• 1/2 t salt
• 1 T baking powder

Wet:

• 2 eggs
• 1 &1/2 C milk
• 3 T plain Greek yogurt
• a couple T butter for cooking

Combine dry ingredients in a large bowl with a whisk.

Beat eggs in a second bowl until fluffy.

Add milk and yogurt to eggs and beat until there’s a nice foam on top.

Add wet to dry and stir gently until just combined.

Let the batter sit for at least half an hour. This is important to get the flours (particularly the rice, which can be gritty) to absorb enough liquid to soften.

Melt butter in a skillet, spoon batter into pan, and spread gently with the back of a spoon. It will be too thick and fluffy to pour.

Turn heat down to low and cook until the edges are firm enough to flip, and cook second side.

Serve and enjoy!

Makes 2 – 3 servings of pancakes