Gluten Free Pancakes
1 cup brown rice flour
1 cup white rice flour
1 cup tapioca flour
3 Tbsp. baking powder, level
3 Tbsp. raw brown sugar
3 large eggs, beaten
3 – 3 1/2 cups of milk (can substitute buttermilk or 1 cup plain yogourt and 2 – 2 1/2 cups milk
9 Tbsp melted butter or non-trans fat margarine
2 cups of blueberries (frozen ones that are patted dry work great!)
2 cups of finely minced apple, banana or mango
If you want to be decadent, dark baker’s chocolate chips can be used (which also have many health benefits).
Sift all the dry ingredients into a large bowl. Beat the egg and add the milk / buttermilk / yogourt and milk combination to the beaten egg. Pour in the melted butter or margarine. Mix well and adjust the texture by adding extra milk, if needed.
Preheat a heavy skillet on a medium to medium-high (I use cast iron). Add a small amount of butter or margarine then scoop in 1/2 cup of batter for each pancake. Once the pancake is 50% cooked on the first side, sprinkle the top with a tablespoon or two of the finely diced fruit (or dark chocolate chips). Allow the first side to finish baking, then flip it over with a large, thin spatula (so the pancake doesn’t break). Place cooked pancakes on a baker’s rack in a slightly warm over, until all the pancakes are made.
Serve with real maple syrup and enjoy!