Gluten-Free, Dairy Free, Egg Free Pancakes

I work at a camp, we are always having folks come to camp with different allergies. This recipe will accommodate three allergies. God put it on my heart and it works good, can also be used for making muffins, just add your choice of fruits. When making this recipe, be sure and sift all dry ingredients; and mix them first,, before adding liquid ingredients. Water measurements may vary, depending on consistency. If u prefer thicker pancakes, you may want to add less water. For thinner pancakes, may need to use more water.

• Ready In: 15 mins
• Serves: 4-5
• Yields: 8-10 pancakes

Ingredients

• 1⁄4 cup tapioca flour
• 1  tablespoon cinnamon
• 1⁄8 teaspoon nutmeg
• 1  tablespoon  cooking oil
• 2  teaspoons baking powder
• 2  cups water
• 1⁄4 cup brown sugar
• 2 1⁄2 cups  rice flour

Directions

1. Mix all dry ingredients first. Add oil and water, mix well. Use ladle to measure desired mixture into desired non-stick skillet. Cook as desired, flip and cook opposite side. Remove from heat. Use cooking spray to grease skillet with before cooking pancakes, or use 1 teaspoon butter to grease skillet, if desired for added flavor.