Wheat-Free Gluten-Free Pancakes

These pancakes are delicious and easy to make. Family members, who are not wheat-free, love them. Whenever I'm in the mood for blueberry pancakes, after I've made about eight "regular" pancakes, I'll drop a few blueberries into the remaining mix, stir quickly, and finish making the pancakes. Feel free to experiment with other fruits. Enjoy!

1/4 cup Organic Soy Flour
1 1/3 cups Organic Brown Rice Flour
1 tbsp. Baking powder
1/4 cup Organic Canola oil
1 egg or egg substitute
1 1/2 cups (rice or soy) milk or water
1/4 tsp. Sea salt (optional)
Sometimes I'll add a pinch of organic cane sugar.

1. Place egg, canola oil and milk in blender first, hit mix.
2. Add all dry ingredients, hit mix, and then blend.

Better yet, if you happen to have a mixer, you can use it.
First, beat all of the wet ingredients, and then add the dry, mixing well.

3. Cook on preheated griddle (350-375F)

Yields: about 12 average pancakes