Recipe: GF Pancakes

Adapted from:  http://www.glutenfreecookingschool.com/saturday-morning-pancakes/

This works really well in both my cast iron and stainless steel pans. 

Notes:

• If I use flax instead of eggs, it is necessary to almost double the oil in order to keep the pancakes from sticking to the pan. 
• For those who have never used flax in the place of eggs, a short explanation:  soak the flax meal in the water while you mix up the rest of the ingredients.  It will get thick and work as a binding agent when you mix it in.
• The listed amount of milk will make a really thick batter.  Just add water to think it out.  I always add water but I don't measure it so you'll have to figure out what volume is best for your family.

My son didn't know that he was eating GF pancakes for months after I got this adapted for my kitchen.  He thought they were regular pancakes.

Gluten Free Pancakes

1 c Brown Rice Flour
1 c Corn Starch or Tapioca Starch
2/3 c Sorghum flour
1/3 c Corn flour (masa)

2 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. salt
1 1/2 c. milk (any kind) OR 1/2 c. powdered milk plus 1 1/2 c. water
3 Tbsp Olive Oil (or canola oil)

2 eggs, beaten (or 6 Tbsp. water and 2 Tbsp. ground flax seed)

1/2 tsp. vanilla

Mix dry ingredients first and then add in wet ingredients.