Potato Rice Pancakes
Yield: 1 Batch  VG, WF, GF, DF, NS

1 1/2 c Brown Rice Flour 1/2 c Potato Flakes 1 tb Non-alum baking powder 1 ts Sea salt (optional)

3 tb Unrefined Vegetable Oil 2 c Water or soymilk 2 Eggs (optional)

Mix dry and liquid ingredients separately; then combine and stir well. Pour small amounts of batter onto a hot, non-stick griddle and bake. Serve with syrup.

NOTE: this recipe does not work well for waffles. The addition of eggs
gives them more the consistency of wheat flour pancakes.

"These pancakes have a nice flavour. I could not find potato flakes in my local shopping area so I used potato flour instead. In this case the liquid needed to be doubled. One half the recipe made 8 pancakes."

Helen Beaulieu, tester

Fall 2001 Wheat-Free Baking
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Last modified: April 09, 2002