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Gluten Free Pancakes

January 29, 2008

img_0392.jpgGluten Free Pancakes (Serves 4)

2/3 C brown rice flour
1/3 C amaranth flour
3 tablespoons tapioca flour
1/3 C potato starch
1/2 teaspoon guar gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
dash ground cloves

1 teaspoon GF vanilla (Costco sells one)
3 tablespoons canola/olive oil (or applesauce)
1 medium banana mashed (or 1/2 banana mashed and EnerG egg replacer equivalent of one egg)
1 – 3 tablespoons of sugar of your choice (I don’t add sugar as we use real maple syrup to top)
1 – 2 Cups rice milk or soy or whatever (I just add until it achieves proper consistency)

Mix all dry ingredients in a bowl, whisk to combine. Add all the wet ingredients to the dry. Let sit for a minute till it starts to rise. Then pour batter into hot skillet.

You don’t want a very thick batter, as the pancakes will not refridgerate or freeze well. I put in a variance for the milk as depending on the temperature of your flours, the amount of liquid will vary. I keep mine in the fridge.

COOK’S NOTES: If you don’t have amaranth flour, you can use all brown rice flour. If you aren’t a huge fan of bananas, you will want to either substitute eggs/EnerG egg replacer/or the half banana and half egg replacer. These have a defined banana taste when you use the whole banana.

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