Easy Pancakes (Gluten-Free)

This recipe comes to us from Sue DeVries.
Use the same recipe as for Snickers Cookies except you will need 8 dozen small gluten-free peanut butter cups.
Roll dough in 1 balls. Place in mini muffin pans. Bake at 375 for 6-7 minutes or until they are a light golden color. While the tarts are baking unwrap the candies. Press candies into the tarts as soon as they are removed from the oven. Let the finished tarts cool in the pans about 15 minutes before removing. The candy gets very soft and the tarts may fall apart if you try to take them out too soon. Slide a
knife in beside the tarts to remove from the pan.
Note: When I bake these I usually make both kinds at the same time since each recipe needs time for cooling. I make the dough and alternate
between the...

This recipe comes to us from Mary Brack.
Make Betty Hagmans gluten-free flour mix:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour

Use 1 cup of gluten-free flour from above and add:
¼ teaspoon baking soda
½ teaspoon baking powder
1/6 teaspoon salt
1 teaspoon sugar
Mix together and set aside.
Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk.
Melt 2 tablespoons butter and add separated egg yolk and mix.
Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; f...

2 tablespoons gluten-free margarine
1 ½ teaspoon cinnamon
3 tablespoons sugar
4-5 Granny Smith apples
3 eggs
¾ cup milk
¼ cup rice flour
¼ cup tapioca flour
¼ cup potato starch flour
½ teaspoon xanthan gum

Make sure that your pan and its handle are rated to go to 450F.
Melt margarine in and add sugar and cinnamon, mix well. Thinly slice apples into pan. Cook, covered until apples are tender (10-15 min). Place pan, uncovered, in 425F oven for 5 minutes. Meanwhile, beat eggs and milk to together. Sift flour and add to egg mixture. Remove pan from oven, pour in batter. Return to oven. Bake until pancake is puffy and well browned (15-20 minutes).

This recipe comes to us from Alice DeLuca.
Mix in bowl:
1 cup brown rice flour
½ cup potato starch flour
¼ cup tapioca flour
¼ cup cornstarch
1 tablespoon gluten-free baking powder
1 tablespoon sugar
½ teaspoon salt
Mix in a second bowl:
1 ½ cups almond milk
3 eggs
4 tablespoons vegetable oil
Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to pl...