Celiac Pancakes

• 2/3 Cup ‘Sarros pancake flour’ (see below)
• 1 T sugar
• 1/4 tsp. salt
• 1/2 t baking powder
• 1/4 t baking soda
• 7/8 C milk – 2 %
• 1 egg yolk
• 1/8 C melted butter
• 1egg white–whipped separately and fold in

Mix dry ingredients – Mix wet ingredients and stir in with spoon to mix. Very gently fold in egg whites last. Pour batter on oiled grill (fry-pan) at 350°F. and bake till browned – flip – brown other side. Serve with favorite syrup.

‘Sarros’ Flour for Celiacs

Mix together:

• 2 1/2 Cup rice flour
• 1 C potato starch
• 1 C tapioca starch
• 1/4 C corn starch
• 1 T xanthum gum
• 1/4 C garbanzo flour

For Pancakes – substituting with some chestnut flour, use 1/3 cup ‘Sarros’ flour mixture and add 3 T chestnut flour and use as ‘Sarros pancake flour’