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[SadiesMomma]

Well, I don't know about you but I have a HUGE sugar tooth. Being gluten-free doesnt exactly help though, espically considering I am also allergic to soy, dairy, eggs, corn, nuts, and the all time least fav. wheat and wheat gluten. i thought this breakfast recepie may help. yum yum!

Enjoy!

PANCAKES W/O EGGS:
2/3 cup milk (cow, rice, soy (make sure its gluten-free))
1 teaspoon egg relpacer powder (Ener-G or Kingsmill)
1/4 cup brown rice flower or garbanzo/fava bean flour (Bobs Red Mill, or Ener-G)
1 tablespoon tapioca flour
1 1/4 teaspoons baking powder (Ener-g)
3/4teaspoon baking soda
1 teaspoon sugar or honey
1/2 teaspoon salt
1 teaspoon vanilla extract (Frontier makes a alcohol-free version)
1 tablespoon vegetable oil (may use other oils)
(additional oil for frying)
Use pure gluten-free maple syrup for topping....

Blend milk and egg replacer powder in blender until frothy, about 1 minute. Add remaining ingredients and blend, just until mixed.
Over medium heat, place large, greased nonstick skillet. Pour batter into skillet and cook until tops are bubbly (2-3 minutes). Turn and cook until golden brown (1-2 minutes). makes about eight 4-inch pancakes. Recepie may be doubled. Serves four (2 per serving).

Per 2 pancakes:
Calories 155
Fat 5g
Protein 2g
Carb 25g
Cholesterol 6mg
Sodium 637mg
Fiber <1g