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Rice Flour Pancakes

Yields two servings

3 eggs (or egg substitute),
1/2 cup milk (or Coconut Water),
1 tablespoon Ellyndale Foods™ Rice Bran Oil - 16 oz.
1/2 teaspoon salt
1 cup Brown Rice Flour - 1 lb.
  1. Beat eggs in mixing bowl.
  2. Stir in milk, Rice Bran Oil and salt.
  3. Whisk mixture until no dry lumps remain.
  4. Cover and let stand at room temperature for 1 hour.
  5. Heat lightly oiled griddle over  medium-high heat.
  6. Drop batter onto griddle by large spoonfuls and cook until bubbles appear and edges are dry.
  7. Flip and cook until other side is browned.
  8. Repeat with remaining batter.
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