The added nutrition of applesauce and rice bran puts these mouthwatering pancakes a step above their plain cousin. Cinnamon boosts the flavor and aids digestion. So give it a try.
- I cup fine white rice flour
- ¼ cup brown rice flour
- ¼ cup tapioca flour or cornstarch
- 1 tablespoon rice bran
- ¾ teaspoon salt
- 2 teaspoon gluten-free baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon xanthan gum
- 2 teaspoons fructose
- 1/2 teaspoon cinnamon
- 2 large eggs
- ½ cup natural applesauce
- ½ cup water or milk or milk substitute (more if you like thinner pancakes)
- 3 tablespoons oil
Griddle or large skillet.
Heat your griddle to 350 degrees F.
Combine dry ingredients in mixing bowl and whisk together with wire whip. Add liquid ingredients to the dry ingredients. Mix together with a fork to blend. Mixture may sit up to 5 minutes, but do not stir again or you will lose fluffiness.
Lightly grease the griddle or heavy pan, spreading a teaspoon across the surface with a small piece of folded paper towel. Set the towel aside to refresh the surface if pancakes start to stick.
Scoop a few tablespoons to make the pancake size you prefer onto your heated griddle. Allow them to cook until the bottom is set and bubbles begin to appear around edges. Don’t worry if you flip too soon, just be quick about it and they’ll be fine. On the other hand, if you wait until the top is dry, the pancakes will be tough and disappointing.
Remove to heated plates. Serve with choice of syrup or jam. If you make these pancakes thick, you can eat them out of hand without any added sweetener. If you make them thin, you can roll them around whipped cream. Serves 4.