1 1/2 cups (210 g) gum-free gluten free flour blend (140 g superfine white rice flour + 45 g potato starch + 25 g tapioca starch/flour)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 packet granulated alternative white sugar sweetener, like Monkfruit in the Raw (optional)
1/2 cup (128 g) nonfat plain Greek-style yogurt, at room temperature
2/3 cup (163 g) unsweetened smooth applesauce, at room temperature
2 eggs (100 g, weighed out of shell) at room temperature, lightly beaten
2/3 cup (5 1/3 ounces) unsweetened low-fat or nonfat milk (I like unsweetened almond milk), at room temperature
Cooking oil spray
In a large bowl, place the gum-free gluten free flour blend, baking powder, salt and optional granulated sweetener, and whisk to combine. Add the yogurt, applesauce, eggs and milk, and mix gently until just combined. Don’t try to smooth out any lumps. The batter should be thickly pourable. Add water by the teaspoonful if your batter seem too thick to pour.
Heat a griddle to 350°F or a skillet until hot, and coat lightly with cooking oil spray. Using a medium-sized ice cream scoop or large spoon, place about 1 1/2 tablespoonsful of batter into portions on the hot surface and spread gently into a round. Allow to cook for about 1 minute or until bubbles have broken through the surface and the edges are set about 3/4-inch all around. Flip and continue to cook until set on the underside. Remove the pancakes, spray the surface again lightly with cooking oil spray, and repeat with the remaining batter. Serve immediately or wrap tightly and store in the refrigerator or freezer. Warm in the microwave or toaster oven before serving leftovers.
Adapted from this Genius Kitchen recipe, except this recipe is actually 1 SmartPoint.