D.I.Y. Mix for Gluten Free Pancakes

For the Gluten Free Pancakes Dry Mix 1 1/2 cups (210 g) basic gum-free gluten free flour blend (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)

xanthan gum (optional)*

baking powder

baking soda

kosher salt

granulated sugar

For Pancakes 1 egg (50 g, weighed out of shell) at room temperature, beaten

milk, at room temperature*

For Pancake Bites 2 eggs (100 g, weighed out of shell) at room temperature, beaten

milk, at room temperature*

unsalted butter, melted and cooled

Optional toppings:

*If you don’t use the optional xanthan gum in the dry pancake mix, you should only use 1 1/3 cups (10 2/3 fluid ounces) of milk in the pancake bites, and 1 cup (8 fluid ounces) of milk in the pancakes.