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Gluten and Sugar-Free Pancakes
Ingredients:
- 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.
Directions:
- Melt butter in the pancake skillet.
- Combine the dry ingredients.
- Add the applesauce and the butter.
- Mix it thoroughly until the flour looks a little beady.
- Add the vanilla to the beaten eggs and add them to the mix.
- Add the milk/cream and stir.
- Add the water one cup at a time until it becomes batter consistency.
- When you pour the batter from the spoon it should flow like a thick waterfall.
- Fry them in the hot buttered pan.
*Makes 18 pancakes.
Copyright © 2008-2015 Shermaine Jones
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