Gluten Free Pancakes

1 egg, beaten

1 1/4 cup non-dairy milk (I use soy milk)

1/3 cup brown rice flour

1/3 cup almond flour

1/3 cup sorghum flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt


Beat the egg in the bowl with a fork.  Add the milk.  Mix in the flours, baking powder and salt all at once.  Leave some lumps in the batter or you will have flat, thin pancakes.   Ladle the batter into a preheated skillet over medium high heat and cook until little bubbles form.  Flip the pancakes and cook for about 3 minutes more.  Makes about 5 medium-large pancakes.

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