Gluten-Free Pancakes - with variations

Everybody says that breakfast is the most important meal of the day, but it is also the meal that is the easiest to skip. If I don't eat breakfast, it sets me up to make poor eating choices all day. I've also noticed, though, that almost all the popular breakfast items for Americans are breads, starches, and things that are totally filled with wheat/gluten. Part of it is that we are all so busy in our lives and with our schedules that we don't think we have time to make something more substantial for breakfast on work/school days. I relate to that. As a working mom, I hardly have time to get myself dressed some mornings, let alone make something healthy to eat before heading out the door. For me, the key to a healthy start in the morning is advance preparation.

This pancake recipe is a cinch to make. It also creates a fluffy pancake that freezes well. Pop it in the microwave and heat to thaw for 45 seconds, and you've got breakfast.

Pancakes before stepping out the door? Yes, please!

***Gluten-Free Pancakes
1 cup rice flour
1/3 cup plus 3 Tbsp. tapioca starch/flour
1 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
2 eggs
3 Tbsp. oil
1 1/2 cups water
dash of salt

In a mixing bowl, combine rice flour, tapioca starch, sugar, baking soda, baking powder, xanthan gum, and dash of salt. Mix in eggs and oil. Slowly stir in water and beat well until batter is mostly smooth and few lumps remain. Heat large, greased skillet over medium heat. Pour about 1/4 cup batter into skillet for each pancake (you can make them larger or smaller if you want). Cook until bubbles form throughout pancake. Flip and cook until the pancakes are golden brown on each side. Serve warm.

Freezing leftovers: Allow pancakes to cool. Store in freezer bag with wax paper in between pancakes. I will make a layer of 4 pancakes in the bag, add wax paper, do another 4 pancakes, etc.

***Fruit-filled variations
For banana pancakes, mash one ripe banana and add to batter when you add in the eggs and oil.

For peach pancakes, drain one small diced peaches fruit cup and add peaches to batter when you add in the eggs and oil.