A few days ago, my daughter Kelsey and I were the only ones awake in the whole house. It was early in the morning and we had just come back from our walk/bike ride (she rides; I walk). We had a hankering for pancakes, but not just any old pancakes. We wanted something special. We got out the nutmeg and cinnamon and whipped up a batch of pancakes that tasted marvelously like eggnog. By the time everyone woke up, we were working on the last batch. It was delicious! We also decided to make them gluten-free*, just to take the challenge. We milled up some brown rice and oats to make the flour and they rocked!
1 1/2 cups rice flour
1 1/2 cups oat flour
1 tsp salt
1 tsp baking soda
2 1/2 tsp baking powder
3/4 cup natural sugar (like turbinado)
1/3 cup flax meal
cinnamon and nutmeg to taste (around 1/4 tsp each)
1/3 cup oil
4 eggs (beaten)
3-4 cups milk
Mix together dry ingredients. Add liquids and stir until mixed. Fry on a hot oiled griddle and serve with whipped cream and a sprinkling of nutmeg.
* Although oats do not contain gluten, they can often contain trace amounts because the flour is processed in the same facility that processes wheat or other grains that contain gluten.