Pancakes

We usually make Bob's Red Mill Pancakes, but we decided to give this recipe I found on Food.com a try, and I am glad we did. We made a couple of alterations from the original recipe, and I almost like this one better than Bob's Red Mill! These are a little less dense and heavy in my opinion. We also added chocolate chips to ours, as we do in the other ones.

Ingredients
1 cup + 3 Tbps. brown rice flour
 3 Tbps. tapioca flour
1/3 cup potato starch
1 Tbps. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
1/2 cup egg substitute (2 eggs)
3 Tbps. unsweetened applesauce
2 cups water
cinnamon and vanilla to taste
gluten & dairy free chocolate chips

Directions
Mix all ingredients in a medium-large mixing bowl, except the extra 3 Tablespoons of brown rice flour, cinnamon, and vanilla. Add the last tablespoons of flour as needed if the batter is too thin. Ours was, and we added all three.

Jeremy likes to mix in then chocolate chips now. Only do this if you do not want to have to poke them in later, but it could be messier as they are more likely to melt on the skillet.

Add cinnamon and vanilla.

Heat a skillet, and spray with non-stick spray. Add chocolate chips and poke in with a chopstick, if you didn't add them earlier.

Flip pancakes when edges are slightly bubbly, no longer shiny, and golden brown.

ENJOY!