These light and fluffy pancakes are a hit with my kids and they begged me to make and freeze them for their lunches as well. High in fiber, gluten and sugar free to boot! (Bob's Red Mill carries the best ingredients for this!)
1 cup rice flour
1/3 cup coconut flour
2 TBSP potato starch
1 TBSP baking pwder
1 TBSP honey
1 TBSP oil
2 eggs
1 1/2 cups buttermilk
Mix together dry ingredients and blend well. In a separate bowl blend wet ingredients well and then incorporate completely to dry mixture. Do not overblend. Texture will be thicker than regular pancake batter, but cooks up fluffy. Pour 1/2 cup batter (I had to use a large spoon with another to scrape it off the spoon because of the thickness) onto medium hot griddle sprayed with non-stick spray. Cook both sides to a light brown. Makes 8 pancakes.
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