Pancakes
1 3/4 cups brown rice flour
1/4 cup sorghum flour
1/4 cup almond flour
1/4 cup potato starch
1 1/2 tsp. baking powder
3/4 tsp. sea salt
3/4 tsp. xantham or guar gum
2 eggs, beaten
1 cup almond milk
1 cup water
1/4 cup grapeseed oil
1 T. honey
2 tsp. vanilla
Heat a griddle over medium-high heat and grease if necessary.
In a large bowl, combine brown rice flour, sorghum flour, almond flour, potato starch, baking powder, sea salt and xantham or guar gum.
In a medium bowl, whisk together eggs, almond milk, water, grapeseed oil, honey and vanilla.
Pour wet ingredients into dry ingredients and stir until well combined. (Do not be afraid to vigorously mix since gluten-free pancakes will not toughen up with mixing like wheat pancakes.) Using a 1/4-cup measuring cup, scoop batter and pour onto hot griddle. Cook until pancakes start to bubble, flip over and cook an additional 1 to 2 minutes until brown on both sides. Serve.
Extra pancakes can be cooled completely then placed in the freezer in a zip-top bag. To reheat, place frozen pancake on plate, cover with a damp paper towel and microwave at 1-minute intervals until hot.