Brown Rice Pancakes

I made these this morning and they were fantastic. We had them with blueberries and sliced banana and maple syrup. 

From http://www.dinnersanddreams.net/2011/03/egg-free-gluten-free-brown-rice-pancakes.html

These brown rice pancakes are egg-free, gluten-free, enriched with flax seeds and most satisfying. The batter works great for waffles too.

Simply top them with your favorite syrup and fruit, and enjoy with glass milk.

Brown Rice Pancakes Recipe

Makes 6

¾ cup milk (I used soy milk)
½ cup plain yogurt
½ teaspoon vanilla extract
1 tablespoon agave syrup

1 cup brown rice flour
1/3 cup golden flaxseed meal
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon

1 tablespoon butter, divided into 6- (We used coconut oil instead)

Whisk together the milk, yogurt, vanilla extract and agave syrup.

Combine the flour with ground flax seeds, salt, cinnamon and baking soda. Add them to the milk-yogurt mixture and whisk well.

Heat a skillet over medium heat. Melt 1/6 of the butter on the skillet and ladle batter onto it, spreading it slightly by twirling the pan. Cook a few minutes per side. When the edges look stiff and slightly browned, it is time to turn over the pancake. Repeat until you’re used all the batter.