Pancakes!

This recipe is really easy and yields nice fluffy pancakes... you can also use this batter for coffeecake.

1 c. cooked rice (I prefer long grain brown rice)
2/3 c. brown rice flour
1/3 c. sugar or evaporated cane juice
1 c. milk
1 egg
1/4 c. safflower oil
1 TBSP vanilla extract (there are explicitly gluten-free extracts available)
2 tsp. gluten-free baking powder
2 tsp. ground cinnamon


Mix the flour, rice, sugar, egg, milk, oil, cinnamon, and vanilla together. Add in baking powder last and give it a few quick strokes to mix in. Heat a skillet to medium heat, testing by flicking a few drops of water onto the skillet' water should sizzle and roll across the skillet.
Place a tablespoon of oil in skillet and move it around to coat the pan. Pour about a 1/2 c. of batter into the skillet and try turning when the edges are no longer shiny and bubbles have appeared in the center (use the first pancake to gauge the pan's heat; if first pancake is dark brown, reduce heat). Flip pancake and cook, checking that underside is a light brown color.

Recipe yields 4- 6 pancakes of medium size.