Pancakes 29 Recipe

  • 1 2/3 cups brown rice flour
  • 1 teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup applesauce, unsweetened
  • 1 3/4 cups rice milk, original
  • 3 tablespoons oil, canola or olive
Yields 12 pancakes

These pancakes are perfect when cooked on a non-stick griddle. If you are not using a non-stick griddle you will need to generously grease your pan after each pancake you make or they will stick.

In a large bowl, whisk together brown rice flour, xanthan gum, baking powder, and salt. Add applesauce, rice milk, and oil. Mix well. Preheat your griddle to 350°. Use about 1/4 cup of batter per pancake. This batter is on the thicker side, so remember to spread the batter out a little bit after you pour it onto the griddle. I recommend only doing a total of six pancakes at one time to allow room to flip them. You will know when it is time to flip the pancakes by keeping an eye on their appearance. As they cook they start to dry out and turn dull looking. Once the whole pancake is dull, flip them. Watch the pancakes immediately puff up. Allow them to cook for a couple more minutes or until they are light brown. Remove from griddle and serve with your favorite topping.

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