EGG-FREE, GLUTEN-FREE BROWN RICE PANCAKES

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!

¾ cup 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


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

Combine the flour with ground flax seed meal, salt, cinnamon and baking soda. Add them to the milk-yogurt mixture and whisk well to combine. (If the batter looks too thick, add extra milk a little at a time.)

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.

Makes about 6