Gluten-Free Oven Pancake

I am honestly in LOVE with this recipe. It took me making it about 5-6 times before I really felt I had it. I started out using milk, but I had some leftover buttermilk that needed to be used. BAM! I had a lot creamier version. I have literally eaten this for breakfast, lunch, or dinner. For breakfast you can put fruit or maple syrup, for lunch you can put some kind of sauce, for dinner you can eat it as your bread(along with your meat or veggies).

Puffed Oven Pancake

6 eggs(extra large)

½ cup of rice flour

½ cup of sweet rice flour

½ cup of tapioca flour

½ teaspoon of xanthan gum

1-2 Tablespoons of sugar(depending on how sweet you like it)

1 Tablespoon of vanilla

1 ½ cups of buttermilk

1-2 Tablespoons of butter

Directions

1. Preheat your oven to 450° F
2. Combine yours flours and xanthan gum.
3. Combine your eggs, buttermilk, and vanilla.
4.  Combine your wet and dry ingredients. (It’s okay if there are lumps.)
5. Let your batter sit for a few minutes. This is an important step in order to ensure you won’t get clumps of flour in the final product.
6. Once you oven is around 180-200° F you can put your pan(preferably glass or ceramic dish… I use a oval dish.)
7. Once the butter has melted and is covering the bottom of the dish, pour your batter in.
8. Bake for about 20-30 minutes.
9. Enjoy! You can serve this with maple syrup, fresh fruit, or even yogurt