Fluffy Rice Pancakes

These are definitely fluffier than the other pancake recipe I posted! Some of us prefer these and some of us prefer the other recipe. These are harder to cook, since they stick and fall apart more easily. We haven't tried the Sautéed Apples but they look good.

Rice Pancakes - Makes approximately 14 (4-inch) pancakes.

 1 1/3 cups rice flour
 ½ cup millet flour
 2 tsp. baking powder
 ½ tsp. baking soda
 ¼ tsp. salt
 1 Tbsp. apple butter
 1 Tbsp. ghee
 Egg Replacer to equal 2 eggs (Refer to recipe below.)
 1½ cups rice milk
 1½ Tbsp. apple cider vinegar

Mix the almond or rice milk with the vinegar and allow them to stand for 5 minutes until curdles form. Mix dry ingredients together and set aside. In large mixing bowl, beat apple butter, oil, egg, and milk. Add dry mixture and stir gently. Be careful not to over-mix. Serve with Sautéed Apples (refer to recipe below).

Egg Replacer - equals one egg 

 1/3 cup water 

 1 Tbsp.whole or ground flaxseed 

Place the water and flaxseed together and allow to gel for about 5 minutes. This mixture will bind patties, meat loaves, cookies and cakes as well as eggs do, but it will not leaven like eggs for souffles or sponge cakes. Increase amounts accordingly for additional egg replacement.

Sautéed Apples - Serves 2 

 2 apples, washed 

 ½ Tbsp. olive oil or ghee 

 2 tsp. cinnamon 

 2-3 Tbsp. apple juice 

Thinly slice apples and sauté in oil until softened. Add cinnamon and apple juice and simmer, stirring, uncovered for a few more minutes. 

Source: http://global.oup.com/us/companion.websites/9780195371109/pdf/00_Mullin_Appendix_3.pdf

This is where I got a lot of information for our elimination diet.