Daily Cakes Recipe
three fluffy pancakes made with Chef's secret blend of tapioca & rice flour, so darned good... you won't believe they're gluten-free!
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Ingredients
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Dry Ingredients
Wet Ingredients
For Cooking
Method
Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine tapioca flour, rice flour, baking powder, salt, and sugar. Whisk together until well blended.
- 2
- 3
Combine Ingredients
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix; small lumps are okay.
Cooking
- 4
Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Add cooking oil or butter to coat the surface.
- 5
Cook the Pancakes
Pour about 1/3 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 6
Flip and Finish Cooking
Flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- 7
Serve
Remove from heat and serve warm with your favorite toppings such as maple syrup, fruits, or whipped cream.