Basic Gluten-Free Pancakes


1/2 cup brown rice flour

1/2 cup cornmeal

1/2 cup potato starch

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. xanthan gum

2 Tbsp. canola oil

1 Tbsp. agave nectar

1 Tbsp. unsweetened applesauce

2 large eggs

1 1/2 cups whole milk (or skim or your favorite non-dairy alternative)


  1. In a large bowl, whisk together the dry ingredients.
  2. In a separate bowl, whisk the oil, agave, applesauce, eggs, and milk.
  3. Stir the wet mix into the dry only until it's no longer lumpy.
  4. Cook pancakes on a hot (greased) griddle until brown on both sides. I usually flip the pancakes over the first time once they're no longer shiny around the edges.

Find the original recipe at The Daily Dietribe.