Pancake/Waffle
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1 cup brown rice flour ¼ cup soy flour (if allergic to soy, replace with ¼ cup brown rice flour) 3/4 cup white rice flour 4 tsp baking powder |
1 tsp Salt 1/8 tsp Xanthan gum 3 eggs (or egg substitute) 1 ½ cup milk (or non-dairy substitute) ¼ cup oil |
Sift together dry ingredients. Beat together eggs, milk, and oil. Add to dry ingredients; mix with a whisk by hand just until dry ingredients are moistened. If you like thinner pancakes add more liquid to desired consistency. Bake on a hot, greased griddle or waffle iron. Makes about 16 pancakes.
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