gluten-free pancakes


1 egg
1 cup original or vanilla
2 tbsp oil
1-3/4 cups brown rice flour
3 tbsp tapioca starch
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda


Beat egg until frothy. Add and oil; beat until well blended.

In another bowl mix brown rice flour and the remaining dry ingredients. Make a well in the center of the dry ingredients and add the liquids. Stir until well blended. Do not over stir. Batter will be slightly thin.

Lightly grease a frying pan. Pour small circles and fry pancakes until golden.