- 1 cup brown rice flour
- 1 tbl spoon honey
- 1 tbl sp baking powder (use featherweight if you have a corn allergy, or make your own)
- 1/3 cup tapioca flour
- ¾ cup rice milk
- 3 tbl spoons Canola oil
- dash of salt
Preparations: Mix all wet ingredients together with a whisk in a large bowl. Add the dry ingredients and mix with whisk. Pour some of the batter into a well heated and oiled skillet (high heat). When your pancake bubbles, flip it over and continue cooking. When pancake is golden on each side, remove from pan and place on a plate.
NOTE: After several minutes, these pancakes stick a bit to each other if piled on top of one another. Put a piece of wax paper in between each pancake if they are going to sit on a plate for awhile, or if you are putting them in the freezer or fridge to eat later.
Recipe compliments of Terri Gallet. Look for more Gluten Free, Dairy Free and Egg Free items from Terri, she has to cook for my two daughters and myself and we all have some sort of sensitivity to one of the three.