Difficulty: Easy - for beginners
Dietary guidance: v g d
¾ cup brown rice flour
½ cup sorghum flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup milk of choice (plain-flavored
rice, almond or soy milk)
1 teaspoon oil of choice
TIP For banana-nut pancakes, add half a ripe, mashed banana and 2 tablespoons ground almonds, if tolerated. (Grind almonds with a coffee grinder.) For blueberry pancakes, add ½ cup fresh or frozen blueberries and increase sugar to 5 tablespoons.
Mix together flours, xanthan gum and baking powder in a mixing bowl.
Add eggs, vanilla and sugar. Add milk slowly, until batter is desired thickness. Do not over-mix or batter will become thick and stiff.
Heat oil in a heavy skillet or non-stick pan. When skillet is sizzling hot, pour in batter or drop by large spoonfuls to make pancakes. Spread batter out in pan if necessary. Cook until pancakes have bubbles throughout and bottom is lightly browned. Flip with a spatula and cook briefly until done.