3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon guar gum
1 tablespoon baking powder (Baker’s Supply House contains no Corn)
2 teaspoon cinnamon
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup rice milk
1 teaspoon oil
1. In Ziploc Bag, add flours, guar gum, baking powder, sugar and cinnamon. Store in refigerator until ready to use.
2. Combine dry ingredients above, with eggs, vanilla and oil. Add rice milk until batter is of pancake consistency. Do not overmix.
3. Cook at 325F on West Bend Fryer or heat oil in a heavy skillet or non-stick pan. When pan is sizzling hot, use icecream scoop to make individual pancakes. If batter requires spreading add more rice milk to thin. Flip when pancakes have formed bubbles on top and cook briefly until done.
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