- 10.5 ounces (2 1/3 cups) ATK All-Purpose Gluten-Free Flour Blend (see below)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups buttermilk
- 2 large eggs, separated
- 4 tablespoons butter, melted and cooled
- 2 tablespoons sugar
- 1-2 teaspoons vegetable oil
- In a large bowl, whisk flour, salt, baking powder, and baking soda.
- In a separate bowl, whisk buttermilk, egg yolks, and melted butter.
- Using a stand mixer fitted with the whisk attachment, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites until they are soft, billowy mounds, about 1 minute longer.
- Gradually add sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.
- Whisk buttermilk mixture into flour mixture until the batter is smooth.
- Gently fold in egg whites until just combined and few streaks remain.
- Lightly coat the bottom of a 12-inch nonstick skillet over medium heat until shimmering, Pour 1/4 cup batter into as many places that will fit in the skillet and cook until bottoms of pancakes are brown and top surfaces start to bubble, 2 to 3 minutes. Flip pancakes and cook until the other side has browned, 1 to 2 minutes longer.
- ATK All Purpose Gluten Free Flour Blend
- 24 ounces white rice flour
- 7 1/2 ounces brown rice flour
- 7 ounces potato starch
- 3 ounces tapioca starch
- 3/4 ounce (3 T) nonfat milk powder