- 1 cup rice flour
- 1 cup cornstarch
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup applesauce
- 3 eggs
- 1/2 tsp vanilla
- 1 teaspoon vinegar
- 1 tip of toothpick Nutmeg Vitality essential oil
Place dry ingredients in a mixing bowl. Use a whisk to stir well. In a separate bowl whisk together applesauce, eggs, apple cider vinegar and milk until frothy. (Do not skip this step!*) Dip the tip of your toothpick into the Nutmeg Vitality oil, then stir the toothpick around in the milk mixture.
Add the milk mixture to the dry ingredients and stir with the whisk just until well combined. Immediately use a large serving spoon to place onto a hot 350F griddle. Cook until bubbles appear on the topside of the pancakes. Quickly flip and let cook again until second side is also golden brown.
Serve hot with your favorite pancake toppings. (My family loves peanut butter and syrup.)
We have found that adding applesauce instead of oil really makes the pancakes super moist. The apple cider vinegar seems to be just the right ingredient to get things bubbling along. But since it reacts with the baking powder instantly, do not delay putting the batter on the griddle. Two days later they were still as soft and moist as the morning we made them!
We also left out the small amount of sugar found in most pancake recipes because of the sweetness of the applesauce. If you prefer, add 2 tablespoons of sugar with the dry ingredients.
*Do not try to skip mixing the wet ingredients separately. I tried making a well in the center of my dry ingredients, placing the wet there, and then stirring it all together. They did NOT turn out well. Rice flour is much more demanding than wheat flour!