Gluten- Free Flapjacks

Pancakes are a treat for breakfast or dinner and are easy enough to make 
on a weekday morning. Serve with a side of fresh fruit or several strips of 
nitrate-free bacon. You can double this recipe as needed and can freeze any 
extra cakes

1/2  cup GF vanilla-fl avored rice milk 
1 large egg 
1 tablespoon saffl ower oil 
1  1/2  tablespoons sugar 
1 teaspoon GF baking powder 
1/2  teaspoon baking soda 
Pinch of salt 
3/4  cup brown rice fl our 
1/4  cup corn fl our 
1/4  cup tapioca starch 
Pure maple syrup, warmed, for serving 
1. Combine the milk, egg, and oil in a medium bowl, whisking until smooth. 
Whisk in the sugar, baking powder, baking soda, and salt. Add the rice fl our, 
corn flour, and tapioca starch and stir with the whisk just until smooth. 
2.  Heat  a  well-seasoned  or  nonstick  large  skillet  or  griddle  over  medium 
heat. Spoon 2 tablespoons batter for each 3 1 ⁄ 2 - inch pancake. Cook until bub-
bles appear on the surface, 1 to 2 minutes. Flip with a spatula and cook until 
springy to the touch and golden, about 1 minute. Serve with warmed maple 

Cooks’ Note 

✤   To freeze any extra pancakes, let cool completely and then wrap in pairs 
in cellophane bags, separated with sheets of waxed paper. To reheat fro-
zen pancakes, unwrap and toast in a toaster oven at medium or place in 
a single layer on a plate and microwave for about 45 seconds at medium 
(50%) power or until hot. Serve immediately. 
Gluten- Free Waffl es: Ladle about  1 ⁄ 2  cup of batter onto a hot waffle iron and 
cook according to the manufacturer’s instructions.