Thank you to Mom Most Traveled, Can Can, for providing this recipe. I look forward to trying this out with a few modifications for here in Cambodia, such as substituting soy milk for rice milk, using regular oil, and adding bananas instead of blueberries and walnuts.
Wet Ingredients (have at room temperature):
1/4 cup rice milk
2 Tbsp oil (walnut, almond, grapeseed or corn)
1/2 tsp vanilla (optional)
Dry Ingredients (have at room temperature):
3/4 cup rice flour (or 1/2 cup rice flour and 1/4 cup corn flour)
3/4 tsp non-aluminum baking powder
1/2 tsp salt
1 or 2 Tbsp oil for frying (coconut or corn)
1/8-1/4 cup blueberries fresh or frozen
1/8 cup walnuts (optional)
Mix wet and dry ingredients separately, then combine. Be sure to have the griddle heating to a medium temperature. Blend in blueberries and walnuts if used. Makes about 5 five inch cakes. Smother in maple syrup.
If using fruit in the batter, covering the cakes when cooking helps ensure they will be done throughout. A little more baking powder makes for thicker, fluffier cakes, and a little less makes thinner more dense cakes.