Avg. rating 5 from 9 votes.Recipe Information
Recipe Created By: Amy Hugon
Ingredients
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 cup sorghum flour
1 Tbsp baking powder
3 Tbsp canola oil or melted margarine
2 Tbsp sugar
3/4 cup rice milk
Directions
Mix all ingredients til well blended.
Cook on a hot, greased griddle or in a GOOD non-stick pan. (Wheat-free pancakes can stick more than regular ones as they are thinner.)
Enjoy. These freeze over well, but you won’t have leftovers from one batch. We usually triple this for leftovers.
Notes
Copyright © 2004 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
Substitutions
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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