Chestnut Cinnamon Gluten Free Pancakes (Dairy Free and Egg Free)

Ingredients:

• 1 cup chestnut flour
• 1/2 cup amaranth flour
• 1/4 cup white rice flour (I used superfine rice flour.)
• 1/2 tapioca starch, potato starch, or arrowroot powder (tapioca tends to make lighter pancakes)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon guar gum (or 1/3 teaspoon xanthan gum)
• 1 1/4 cups dairy-free milk of your choice (I used Homemade Rice Milk Recipe.)
• 1/4 cup applesauce (or pureed pumpkin or pureed banana)
• 3 Tablespoons oil (I used grape seed oil.)
• 2 Tablespoons pure maple syrup, honey or agave syrup

Instructions:

1. In a large bowl, whisk together dry ingredients.
2. In a separate bowl, whisk together wet ingredients.
3. Add the wet ingredients to the dry and whisk thoroughly.
4. Preheat griddle or frying pan with oil; scoop 1/4 cup for each pancake. Cook for 2 1/2 minutes and then turn over. Cook for an additional 2 - 1 1/2 minutes.

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