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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A delicious gluten free, egg free pancake comparable to those made with wheat flour. Ingredients:
1 cup brown rice flour |
3 tablespoons tapioca flour |
1/3 cup potato starch |
4 tablespoons powdered milk |
3 -4 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon xanthan gum |
2 eggs (i use 2 tbsp water & slightly tsp egg replacer for each egg) |
3 tablespoons melted butter |
1 1/4-1 1/2 cups milk |
1 1/2-2 teaspoons vanilla essence |
Directions:
1. In a bowl, mix together all dry ingredients. In separate bowl add wet ingredients except egg replacer.
2. Make well in center of dry ingredients.
3. Pour wet ingredients and stir.
4. Fold in egg/ egg replacer.
5. Cook in a oiled skillet over medium heat. Spoon batter onto skillet, andcook until bubbles begin to form. Flip and continue cokking until golden brown on bottom. Serve immediately with condiments of your choice.
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