(GF Utah group)
cups bean or rice flour blend
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 Tbsp oil
1/3 -1/2 cup milk
Combine flour, sugar,
baking powder, and salt.
Add eggs, oil, and
milk to dry ingredients and mix just until smooth.
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.
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.