These pancakes are really simple and really good, especially when you use lots of oil and really fry them. I didn't say they were healthy. Actually, Ry really struggles with putting on weight and he can use any extra fat he can get, so we like to use a lot of oil when cooking his food. I actually found this original recipe for Blueberry-Hazelnut Rice pancakes online in Backpacker magazine. I adapted it to accommodate Ry's allergies and it's become a staple for us.
1/2 cup sorghum or teff flour
4 tablespoons organic sugar*
4 teaspoons baking powder (corn-free)**
1 teaspoon sea salt
2-1/2 cups water or apple juice or dairy-free milk
4 tablespoons coconut or olive oil (1 tablespoon for pancakes, 3 tablespoons for cooking)
Mix together dry ingredients, add in water and 1 tablespoon oil. You can gradually add in the water, if you want them thicker. Cook over medium heat, in the remaining 3 tablespoons of oil. I like to top them with coconut oil and real maple syrup or honey.
*Lately, I've been using sucanat and it gives them a really good flavor
**For corn-free baking powder: 1/3 cup baking soda; 2/3 cup cream of tartar; 2/3 cup arrowroot or tapioca starch; mix three ingredients, store in air-tight container