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Sweet Brown Rice Pancakes
 The trick to these pancakes is using a non-stick pan and a flat flipper. This allows you to easily turn over your pancakes. Unlike ordinary pancakes, gluten-free pancakes do take a little longer to set up in the pan, with total cooking time approximately 5 minutes per cake. I cook them a couple notches below medium heat to avoid overbrowning.
Mix together:
1 Cup sweet brown rice flour (You can substitute white rice flour or brown rice flour in this recipe, but there’s no bitter after-taste with sweet brown rice flour.)
1 - 2 eggs, beaten OR an egg replacer (For a lighter texture, beat eggs for several minutes with electric mixer.)
2 Tab. Cold pressed, extra virgin olive oil
1 Tab. agave nectar OR sugar
2 ¼ tsp. xanthan gum
3 tsp. baking powder
¼ tsp. sea salt
1 ½ -2 Cups GF rice milk OR soy milk
Batter will be rather thick, but can be smoothed into desired shape in center of pan. After about a minute pancake should be ready to turn. Will need to turn over pancake several times until inside of cake is no longer sticky. Enjoy with maple syrup, agave nectar, honey, jam, or applesauce. Variations:
Add a handful of blueberries to each pancake OR
Try pressing a handful of chocolate chips or carob chips into batter of each cake.
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