Perfected Gluten-Free Pancakes

I am sure I have told you how awesome my husband is, but I am going to say it again.

THE. BEST. EVER

He has worked hard to try and make a delicious gluten-free pancake for Carly Jo so that we can continue to enjoy our tradition of Saturday Morning Pancakes. By George I think he's got it.  Here we go:

• 1 1/2 cup white rice flour
• 1/2 cup potato starch
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 2 cup buttermilk
• 1 cup milk
• 1/4 cup butter (melted)
• 1 teaspoon vanilla extract

In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until combined, lumpy is okay.

Served with butter and organic maple syrup

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• They taste just like they look, light and fluffy plus they have a faint taste of vanilla. 
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• This recipe was adapted from a recipe we found at seriouseats.com