Basic Pancakes -- GF, DF, V

For those of you avoiding ALL the things, this recipe is a great place to start. You can modify it to fit your needs by subbing out different types of sugar, milks, oils, or gluten-free flours. While I generally stay away from more refined things like white rice and white sugar, the ingredients here are used to maintain an overall lightness. Adding 2 eggs if you are able to eat them, will help them hold together better, but they can be made without.  If you are having trouble getting them to cook right, remember gluten-free is low and slow.

• 1 ½ cups white rice flour
  
• 1 ½ TABLESPOONS baking powder
  
• 1 ½ cups rice milk
  
• 3 Tbs white sugar
  
• 3 Tbs extra light olive oil 
  
• 2 eggs (optional)
  

Whisk together dry ingredients in a large bowl.

Add milk, oil, and eggs (if using). Whisk together and let rise for 5 full minutes (this step is critical, especially if you aren’t using eggs, so do not cut it short).

Use light olive oil to cook in the pan on medium heat. Cook about 5 minutes on the first side, and about 3 more minutes after the flip.

Serve with fresh fruit.

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