Pancakes (Gluten-Free)

Courtesy of Gluten Intolerance Group

Servings: 12
Prep Time: n/a
Cook Time: n/a

* 1 c. gluten-free flour blend **
* 1 Tbsp. sugar
* 2 tsp. baking powder
* 1/4 tsp. salt
* 1 egg
* 2 Tbsp. oil
* 1/3 -1/2 c. milk

** Brown Rice Flour Blend
* 1 1/3 c. brown rice flour
* 7 Tbsp. potato starch
* 3 1/2 Tbsp. tapioca flour

** For 1 1/2 cup gluten-free flour blend:
* 1/2 c. rice flour
* 1/2 c. cornstarch
* 1/2 c. tapioca starch/flour
* 1 Tbsp. potato flour

1. Combine flour, sugar, baking powder, and salt.
2. Add eggs, oil, and milk to dry ingredients and mix just until smooth.
3. Spoon 2 tablespoons of batter onto a hot griddle for each pancake.
4. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.

Note: Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle. If the batter is too thin add more gluten-free flour blend, if it is too thick add more milk.

* Fat-free: Replace oil with applesauce.

* Egg-free: omit egg. Increase baking powder to 1 Tbsp. Or use 3 Tbsp. of hot water mixed with 1 Tbsp. flax meal to replace egg.

* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance.