I cook breakfast every morning, and about 5 of the 7 days of the week end up being these pancakes. I have chosen this recipe as a staple in my home because they contain whole grain, are free of all of our allergens, and they are quick and easy to make. This recipe is a sample from Allergy Menu Specialists, where many delicious gluten-free recipes can be found. (Used here with permission.)
2/3 cup brown rice flour
1/3 cup potato starch (or corn starch)
3 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon xanthan gum
Mix together dry ingredients. Add:
1 Tablespoon agave nectar (or honey)
1 egg, medium or large
1/4 cup canola oil
1 teaspoon vanilla
1 cup water
Whisk together until the right consistency. If cornstarch is used, start with 3/4 cup water and add more as needed.
That is all there is to it. Now they are ready to fry up! I get the best results with my cast iron, which I heat up nice and hot while I am mixing the batter.
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