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Potato Rice Pancakes

M, W, P, N, optional E, S

1-1/2 cup brown rice flour
1/2 cup potato flakes
1 T non-alum baking powder
1 tsp. sea salt (optional)
3 T vegetable oil
2 cups water (or soy milk)
2 eggs (optional)

Combine dry ingredients. Set aside. In separate bowl, combine liquid ingredients. Add to dry ingredients, mixing well. Pour 1/4 cup portions of batter onto a hot, non-stick griddle or lightly oiled pan. Cook until bottoms are lightly browned. Flip and continue cooking additional 1-2 minutes. Serve with syrup or fruit topping.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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