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Gluten and Sugar-Free Pancakes


  • 5 C. of Brown Rice Flour
  • 5 teaspoons (t) of Aluminum Free Baking Powder
  • ½ t of Xanthum Gum
  • a couple pinches of Sea Salt
  • a generous amount of Cinnamin
  • a couple shakes of ground nutmeg
  • a couple shakes of Stevia*
  • ½ stick of melted butter
  • ¼ C of Unsweetened Apple Sauce
  • 5 eggs beaten
  • 1 t  vanilla extract
  • 2 T Unsweetened Soy Milk or Cream
  • 3-4 C of water to batter consistency
  • *Instead of Stevia, you may melt 2 T of frozen apple juice in the water that will be used in the batter.


  1. Melt butter in the pancake skillet. 
  2. Combine the dry ingredients. 
  3. Add the applesauce and the butter. 
  4. Mix it thoroughly until the flour looks a little beady. 
  5. Add the vanilla to the beaten eggs and add them to the mix. 
  6. Add the milk/cream and stir. 
  7. Add the water one cup at a time until it becomes batter consistency. 
  8. When you pour the batter from the spoon it should flow like a thick waterfall. 
  9. Fry them in the hot buttered pan.

*Makes 18 pancakes.

Copyright © 2008-2015 Shermaine Jones

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