"Try this gluten-free alternative to a perennial breakfast favorite. These pancakes are full of flavor and delicious on their own, but for something extra special, top them with fresh raspberries and cream...."
INGREDIENTS
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11⁄2 c fat-free milk, divided
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1⁄2 c raspberry jam or preserves
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2 eggs
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1 c rice flour
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1 c cornstarch
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1 tsp xanthan gum
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4 tsp baking powder
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1 tbsp granulated sugar
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1⁄2 tsp kosher or sea salt