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Favorite Pancakes
Serves 2-4

Brown rice flour and sorghum flour add extra protein and fiber to these tasty gluten-free, dairy-free pancakes. Top them with sliced fruit, warm applesauce, maple syrup or powdered sugar. For convenience, mix the batter the night before, cover and store overnight in the refrigerator. In the morning, stir the batter while the griddle heats up. Don’t over-mix. If batter becomes too thick, add more liquid.

3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs (for egg substitutes, click here)
1 teaspoon vanilla
3 tablespoons sugar
1 cup milk of choice (plain- flavored rice, almond or soy)
1 teaspoon oil of choice

1. Mix together flours, xanthan gum and baking powder with a whisk in a mixing bowl.
2. Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.
3. Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by serving spoonfuls to make pancakes. Spread batter out in pan if needed. Cook until pancakes have bubbles throughout and bottoms are lightly browned. Flip with a spatula and cook briefly until done.

TIP For banana-nut pancakes, add half a ripe mashed banana and 2 tablespoons ground almonds. (Grind almonds with a coffee grinder.) For blueberry pancakes, add 1/2 cup fresh or frozen blueberries and increase sugar to 5 tablespoons. 

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