I make pancakes – a lot. I love them. They are cheap and easy, and, way too delicious to live a life without them. when I discovered my son couldn’t have wheat… or dairy or eggs, I was really sad for him. Poor little guy will never be able to have a pancake for Saturday morning breakfast, I thought sadly. Sure, I know that there are several gluten-free foods out there, but I have tried many gluten-free foods, and to be frank, they often taste like swill. But no more. I discovered a recipe that is so similarly tasting to the wheat recipe I make from a Betty Crocker cook book, I am not sure anyone who ate them would be able to figure out they are gluten, egg and dairy free. Really. You have to try these. They are amazing.
I got the recipe from “Cookies for Everyone” by Leslie Hammond and Betsey Laakso (Mini-ficent Pancakes, p. 173). I made these a couple times, and changed the recipe slightly by adding more baking powder. The original recipe calls for 2 teaspoons of baking powder, but they end up being kind of chewy and not airy, like I enjoy my pancakes.
There are several ways you can make these pancakes (i.e. use white rice flour and cornstarch in place of brown rice flour and tapioca flour) but I only included the ingredients I used.
1 cup brown rice flour
1 tbl sp 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
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.