Cinnamon Raisin Pancakes

- 1 cup brown rice flour (250 mL)
- 3 Tbsp tapioca starch (45 mL)
- 1/3 cup potato starch (75 mL)
- 1/4 cup skim milk powder (60 mL)
- 1 Tbsp sugar (15 mL)
- 1 1/2 tsp baking powder (7 mL)
- 1/2 tsp baking soda (2 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp xanthan gum (2 mL)
- 2 tsp cinnamon (10 mL)
- 2 eggs (2 )
- 3 Tbsp canola oil (45 mL)
- 2 cups water (500 mL)
- 1 cup raisins (250 mL)
1. In large mixing bowl, combine brown rice flour, tapioca starch, potato starch, skim milk powder, sugar, baking powder, baking soda, salt, xanthan gum and cinnamon. Set aside.
2. In second bowl, whisk together, eggs, canola oil and water until well mixed.
3. Form a well in the dry ingredients and pour wet ingredients into the well. Mix ingredients until just combined. Stir in raisins.
4. Using a ¼ cup (50 mL) measure, cook pancakes in lightly oiled non-stick fry pan, over medium heat, until golden on each side, about 2 minutes per side.
5. Keep pancakes warm in the oven until ready to serve.

Nutritional Analysis