Yield 6-8 medium pancakes
1 cup brown rice flour
1/4 tsp xanthan gum
2 tsp demerara sugar (unbleached cane sugar)
1 tsp baking powder
1/4 tsp baking soda
2 tsp oil
1 1/3 cup chocolate soy or rice milk*
1 tsp vanilla extract
Enough oil to coat skillet
Opt: 1/8 cup chocolate chips
1.Thoroughly mix the dry ingredients together.
2. Mix the wet ingredients together then add to the dry. Mix well. The consistency should be a batter not to thin (watery) or too thick.
3. Coat skillet with oil, pour desired amount for each cake size, and add a few chocolate chips to each cake (the batter should rise almost completely over the chips while it cooks). Cook for about 90 seconds.
4. Flip cakes over and cook on other side until done, about 30 seconds
*Add milk according to desired consistency, you may need 1 3/4 cup milk.
These pancakes will not fall apart, and have an almost identical texture to whole wheat pancakes. The taste is excellent! For a buttermilk flavor Add 1/2 the juice of a fresh lemon.