My Favorite Pancakes
1 1/4 Cups Brown Rice Flour
1/4 Cup Tapioca Starch
1 Teaspoon Baking Powder
1 Tablespoon Sugar or Splenda
1 Teaspoon Vanilla Extract
1 Egg
3 Tablespoons Butter; Melted
1 Cup Milk
In a mixing bowl combined dry ingedients and then add the rest of the
ingredients and blend well. Drop approx. 1/4 cup batter per pancake
into a preheated griddle that sprayed with a no-stick spray. Cook Pancake on
each side until golden brown and done in the middle.
Serve hot with butter and maple syrup.
The Gluten Free KitchenŠ 1996 - 2007