Gluten-Free Buttermilk Pancakes Recipe

In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, granulated sugar, baking powder, baking soda and xanthan gum.

Add eggs, buttermilk, canola oil, and vanilla extract. Whisk until well blended and few lumps remain.

Heat a large well-oiled skillet over medium-high heat. Spoon pancake batter onto griddle and cook until the bottom is golden brown.

Flip and cook opposite side until bottom is golden brown. Serve immediately with maple syrup or other desired topping.