Morning Pancakes

I used to make pancakes for my children a few times a week, a recipe I knew by heart. They were healthy, whole grain, and sometimes even pumpkin to add another veggie to their day. Once I cleared my kitchen of gluten, that meant getting rid of my whole wheat flour and my pancake griddle.

I finally got a new griddle, but I cannot use my tried and true recipe. I like Pamela's pancake mix, it tastes great, but I like making my kids pancakes, and adding in all the healthy stuff for them. This was my first attempt, and they enjoyed them, and I thought they were good too.. I like my pancakes thin, so these are, but I would like to try them thicker the next time, to see how they work that way.

For another pancake recipe, go to Gluten Free Mommy's Cornmeal Pancake entry. I will be trying that one next.

Update: I changed the amount of milk to one that would make regular pancakes. If you prefer thin like I do, make it 2 cups milk. Also, I always throw in a handful of ground flax seed to bump the nutrition.

2 cups brown rice flour
4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 1/2 cups milk
3 eggs
1 teaspoon vanilla
1 tablespoon oil

optional ingredients:
handful milled flax seed
3 tablespoons ricotta cheese
a squirt of fresh lemon juice

Whisk the dry ingredients in one bowl, then the wet in another. Pour the wet ingredients into the dry and mix until combined. Cook pancakes as usual.

Tip: These pancakes will not bubble like gluten pancakes, and will make a mess if you try and flip them too soon. Let them cook until they are smooth and matte looking on top, then check the edge with spatula.