Pancakes on the weekend are the best. Since going egg free I’ve tried a zillion different recipes, trying to find the perfect pancake that would satiate my weekend pancake cravings. This recipe created the fluffiest, most delicious pancakes… even without eggs!
If you like banana, you could substitute the applesauce below for half of a smashed banana…. And then add some walnuts! YUMMY!
Whatcha need:
1/2 c asian rice flour
1/4 c brown rice flour
1/4 c sorghum flour
2 tspn baking powder
1/2 tspn guar gum (or xanthan gum would probably be fine too)
2 packets of Stevia (or 2 heaping TBSPN of sugar)
2 TBSP oil
3/4 c almond milk (mixed with 1/4 tspn vinegar)
1/4 c water
1/4 c unsweetened apple sauce
Whisk together your dry ingredients (asian rice flour through Stevia). Add your wet ingredients and whisk together until there are little to no lumps remaining. Let the mixture sit for a couple of minutes (it thickens up a little).
Heat a non-stick skillet over medium heat. When the pan is ready, scoop about 1/4 c of the batter onto it. They will spread a little so try not to put the pancakes too close together- I used an ice cream scooper to avoid funny shaped pancakes. Watch the pancakes as they will bubble a little and you will notice that the edges are starting to firm up. Flip them and cook through. I didn’t time them, but I would say the whole process is about 3 minutes. 
Serve however you like them. Me? Berries, bananas and TONS of syrup. The husband likes chocolate chips in his. Put the chips on the wet pancakes before flipping them, just be careful not to burn that side as the chocolate chips will scorch easily.
Good-bye Gluten 
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