I'll admit that these pancakes sweeten me up too, but it's the fresh strawberries that really get me. I love fresh berries. Although I do use white rice flour instead of brown (I have child who can't tolerate the fructose levels in brown rice, but feel free to substitute or mix both types), these pancakes have the added health kick of vitamin E found in the almond milk and safflower oil ingredients. I also use real maple syrup (which didn't show up in the photo because it absorbs so quickly) or fresh fruit as toppings. The pancakes come out like a cross between french crepes and regular pancakes. A yummy gluten/dairy free recipe that was born out of the traditional recipe I used before going gluten free, a recipe my kid brought home from a school cooking class, and a list of all our family dietary restrictions. Put all that in a blender and you have the recipe below ;).
Rula's Gluten free/Dairy free Pancakes
3 cups white rice flour (I use Bob's Red Mill brand on all flours)
1 cup tapioca flour/starch
2 tsp baking soda
1 1/2 tsp (flat) salt
1/2 c sugar
4 1/4 cups almond milk (lately I've been using Silk's original almond milk)
5 TBS safflower oil (has many of the benefits of olive oil, but with a mild flavor)
In a large bowl, whisk together all the dry ingredients.
Add all the wet ingredients and whisk again.
Place a non-stick pan on medium heat (rub it with a thin coat of oil for the first pancake if needed...none after that. Sometimes the first pancake doesn't brown as well as the rest).
Use a ladle to pour batter for one pancake at a time. Flip when it bubbles towards the center, the edges look almost cooked through, and if you lift the edge a bit it looks golden underneath.
Top with maple syrup, fruit, or dairy-free Earth Balance buttery spread (or any toppings your heart desires...especially if you're not dairy free).
Makes between 15-20 pancakes depending on size. Leftovers are great rolled up with peanut butter as a snack.