Allergy Free PancakesAllergy Free pancakes are a breakfast favorite in our house. Shortly after we found out about my son's wheat allergy, I was thrilled to find a gluten free mix at the specialty food store. Imagine my disappointment when the flavor from the garbanzo bean flour made it impossible for me to enjoy. It was then that I started working on a mix of my own. While it's tough to get them light and fluffy (like the flapjacks that we know and love) without using the top 8 allergens, this recipe is as close as I have come.  1/4 c. tapioca starch 1/3 c. potato starch 1-1/4 c. white rice flour 4 tsp. baking powder 2 Tbsp. granulated sugar 2 Tbsp. canola oil 1-1/2 - 2 c. soy or rice milk* 1 Tbsp. vinegar Directions: 1) In a mixing bowl, combine the tapioca starch, potato starch, rice flour, baking powder and sugar. Add the oil, milk and vinegar. Mix well. 2) Preheat about 1 tablespoon of oil on a griddle. Pour batter onto griddle and cook until bubbles stop forming and edges become firm. Flip pancake and cook for a couple of minutes longer. Remove from griddle. Repeat until batter is gone. Makes about 12 medium size pancakes. *If using rice milk, start with 1-1/2 cups and add more for the desired consistency.
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