We’ve cut the sugar out (using honey instead) and given some yummy substitution suggestions for these gluten-free pancakes, which make the perfect after-yoga treat – Saturday, Sunday or any day of the week!


1 cup rice flour

3 tbsp tapioca flour

1/3 cup potato starch

4 tbsp dry buttermilk powder (or substitute dairy-free almond milk powder)

1 tsp honey

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp xanthan gum

2 eggs

3 tbsp canola oil

2 cups water



In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk (or almond milk) powder, baking powder, baking soda, salt and xanthan gum. Stir in honey, 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.

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