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Gluten Free Pancakes


1 cup AM Rice or Millet Flour
1/2 cup AM Soy Flour
1/2 cup AM Corn Meal
1 tablespoon Non-alum baking powder
1/4 tsp Sea salt (optional)
1 Egg; beaten
1 1/2 cup Water
2 tablespoon AM Unrefined Vegetable Oil

Yield: 12 Pancakes

Combine all dry ingredients. Stir together all liquids; add to dry ingredients. Bake on pre-heated griddle (350 F. to 375 F.). Turn only once.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.