Whether the family likes pancakes or waffles, they will enjoy the fragrant aroma of this healthy breakfast best of all.
- 1 1/4 cup fine white rice flour
- 1/4 cup brown rice flour
- 1/3 cup tapioca flour or cornstarch
- 1 teaspoon salt
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon zanthan gum
- 2 large eggs
- 1/2 cup peach juice or a blend (no more or the batter may burn)
- 1/2 cup water
- 3 tablespoons oil
Medium bowl and mixing bowl. Skillet or waffle iron.
Heat the skillet on medium high or the waffle iron. Brush skillet with a little oil even if using non-stick to give the batter the ability to sizzle. Waffle iron if non-stick need no oil.
Mix the first 5 dry ingredients thoroughly in a mixing bowl. Using a fork, beat the eggs and oil in a small bowl to combine. With a large wooden spoon, mix the egg mixture into the dry ingredients together with the juice and water. Stir only enough to combine…small lumps are good. If you like thinner pancakes, add a tablespoon more of water.
Pour a few tablespoons onto the hot skillet for each pancake… about 4 places evenly spaced. Batter spreads, so give enough room that they won’t touch. Follow directions for waffle iron.
Pancakes are ready to flip when the edges develop bubbles and tops begin to dry. Do not let the oil smoke, or the pancakes will get bitter and burn.
Serve hot off the griddle with a drizzle of honey and a heaping dollop of peach spread. Makes about 10.