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Dutch Pancakes
Serves 4

You can mix up this batter the night before. Cover batter and store in the refrigerator overnight. In the morning, pull batter out while your oven heats. Gently re-mix it, pour it into the hot skillet, along with melted butter (or coconut oil), and bake in preheated oven according to recipe instructions. For variation, try these pancakes with sliced apples or pears.

1/4 cup butter or coconut oil
4 eggs*
1 cup milk of choice (plain-flavored rice, soy or almond)
1 teaspoon vanilla
1/2 cup rice flour
1/4 cup tapioca starch
1/4 cup sorghum flour
1 teaspoon xanthan gum
1 teaspoon baking soda
3 tablespoons sugar
1 cup mixed berries, fresh or frozen
1–2 tablespoons confectioner’s sugar

1. Put butter in a 3 or 4-quart skillet and place in a preheated 425-degree oven.
2. While butter melts, whirl eggs at high speed for 1 minute in a blender or mixer until light and lemon-colored. With motor running, gradually pour in milk and vanilla. Combine flours, xanthan gum, baking soda and sugar and slowly add to blender.†Continue mixing for 30 seconds.
3. Remove pan from oven and pour batter into hot, melted butter. Sprinkle berries on top.
4. Return to oven and bake until well browned, about 20 to 25 minutes. Sprinkle with confectioner’s sugar. Slice and serve.

*TIP If using an egg substitute (click here for egg substitute recipes), increase oil to 1/3 cup and add 1/4 cup to 1/2 cup more milk, depending on desired batter thickness. Add 1 tablespoon baking powder to help the batter rise.

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