Pancakes are a treat for breakfast or dinner and are easy enough to make
on a weekday morning. Serve with a side of fresh fruit or several strips of
nitrate-free bacon. You can double this recipe as needed and can freeze any
extra cakes
1/2 cup GF vanilla-fl avored rice milk
1 large egg
1 tablespoon saffl ower oil
1 1/2 tablespoons sugar
1 teaspoon GF baking powder
1/2 teaspoon baking soda
Pinch of salt
3/4 cup brown rice fl our
1/4 cup corn fl our
1/4 cup tapioca starch
Pure maple syrup, warmed, for serving
1. Combine the milk, egg, and oil in a medium bowl, whisking until smooth.
Whisk in the sugar, baking powder, baking soda, and salt. Add the rice fl our,
corn flour, and tapioca starch and stir with the whisk just until smooth.
2. Heat a well-seasoned or nonstick large skillet or griddle over medium
heat. Spoon 2 tablespoons batter for each 3 1 ⁄ 2 - inch pancake. Cook until bub-
bles appear on the surface, 1 to 2 minutes. Flip with a spatula and cook until
springy to the touch and golden, about 1 minute. Serve with warmed maple
syrup.
Cooks’ Note
✤ To freeze any extra pancakes, let cool completely and then wrap in pairs
in cellophane bags, separated with sheets of waxed paper. To reheat fro-
zen pancakes, unwrap and toast in a toaster oven at medium or place in
a single layer on a plate and microwave for about 45 seconds at medium
(50%) power or until hot. Serve immediately.
Gluten- Free Waffl es: Ladle about 1 ⁄ 2 cup of batter onto a hot waffle iron and
cook according to the manufacturer’s instructions.
Tags:
dessert