Gluten Free Pancakes Recipe Almost Paleo Friendly

Serves: Yields 10-12 4" Pancakes

Ingredients

Dry Stuff

• 1 cup of gluten free all-purpose flour
• 1 Tablespoons flax
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder

Wet Stuff

• 200mm cup of Rice Cream (or preferred nondairy sub - we use rice milk)
• 50mm Water to dilute Rice Cream
• 1 Tablespoons maple syrup
• 1 Tablespoon of honey (mixed with maple syrup and melted briefly in microwave)
• 1 teaspoon vanilla essence
• 1/4 cup of unsweetened applesauce
• 1 Egg (both white & yoke)

Instructions

1. In a medium size mixing bowl, mix together flour, flax, baking powder, cinnamon, and salt.
2. I added my rice-cream/water first, only 1/2 cup initially, then mixed, then added 1/4 cup at a time there after to make sure it wasn't too runny;
3. Add vanilla, maple syrup, honey and applesauce;
4. Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup of slightly diluted rice cream  should be just about right.
5. Mix in the egg
6. On a heated griddle or pan on your stovetop (medium heat), begin to cook pancakes about a 1/4 cup of the batter for each one.
7. Cook 1-2 minutes until they start to bubble and can edges easily flip. (NOTE: This is a thick mixture and it doesn't bubble as much as milk pancakes.
8. Flip over and cook other side. DO NOT overcook and dry them out. Take of heat as soon as inside is moist but no longer runny.
9. Serve warm with fresh fruit toppings, or freeze for later, or pack them up for lunch!