Allergy-friendly Pancakes (gluten Free, Dairy Free, Egg Free)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 3/4 cups rice milk
• 3 tablespoons ground flax seeds (flax meal)
• 1/3 cup oil (grapeseed oil is my favorite choice)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup millet flour (or brown rice flour)
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1/3 cup potato starch (not potato flour)
• 3 tablespoons sugar
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon or 1/4 teaspoon apple pie spice
• 1 dash salt

Recipe

• 1 place rice milk in a medium bowl and heat in the microwave until warm, about 90 seconds. stir in flax meal and let sit.
• 2 meanwhile, in a small bowl combine the flours and starches, sugar, xanthan gum, baking soda, baking powder, cinnamon, and salt. mix until thoroughly combined.
• 3 to the rice milk mixture add the oil, vanilla and vinegar. stir well.
• 4 heat up your pan on medium-high or griddle to 350 degrees. when it is hot (a drop of water placed on it sizzles), add a little oil and spread around.
• 5 add the dry mix to the wet and whip with the spoon to get most of the lumps out. batter should be thick.
• 6 spoon the batter onto prepared pan (about 1/4 cup) and spread out with the back of the spoon. flip over when bubbles form and the top starts to dry out. cook the other side until golden brown.