Pancakes

Amber Lee (GF Utah group)

1 cups bean or rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 eggs
2 Tbsp oil
1/3 -1/2 cup milk

1. Combine flour, sugar, baking powder, and salt.
2. Add eggs, oil, and milk to dry ingredients and mix just until smooth.  
3. Spoon 2 tablespoons of batter onto a hot griddle for each pancake. When edges are dry and bubbles form in the center, turn pancakes once and finish cooking.

Note:  Batter should just thin enough to pour, but thick enough that the pancakes hold the shape of a perfect circle.  If the batter is too thin add more gluten-free flour blend, if it is too thick add more milk.   

Makes 12 pancakes.