Brown Rice Flour Pancakes
serves 2

• 1/2 cup brown rice flour
• 2 tbsp. coconut flour **
• 2 tbsp. almond flour **
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1 tsp. vanilla extract
• 1/2 cup egg whites
• 2 tbsp. unsweetened applesauce
• 3/4 cup – 1 cup non dairy milk (start with 3/4 cup and add to the consistency you desire)

** you could substitute the coconut flour and almond flour for another 1/4 cup of brown rice flour, although I’m not sure they will be as fluffy!

Directions

1. In a medium sized mixing bowl, mix together the flours, xanthan gum, baking soda, and cinnamon. Toss until mixed.

2. Once mixed, add in the vanilla, egg whites, apple sauce, and non dairy milk. Mix until the batter is smooth. This batter is a little on the chick side because of the xanthan gum, but it’s necessary for the pancakes to stay together.

3. On a greased skillet, make equal sized portions of the batter. You’ll have to spread it out a little bit. Cook 3-4 minutes on one side and flip. Cook for an additional 2-3 minutes. Make sure the pancakes are cooked thoroughly!