Pancakes - Gluten, Dairy, & Casein Free

2 Cups of Rice Flour

2 heaping teaspoons of Aluminum free baking powder

1/3 Cup Canola Oil or Extra Virgin Olive Oil

2 Eggs or egg substitute

¾ Cup Rice, Soy or Almond Milk

3 Tablespoons honey

Combine dry ingredients in one bowl, mix together.  Add wet ingredients and mix well.  Add more milk substitute for desired batter consistency.  For fluffier pancakes, allow batter to stand for 10 minutes to rise from the baking powder.  Add bananas, blueberries, peaches, mangoes – what ever you would like.  Cook pancakes quickly at a high heat to keep them from drying out.  Serve with any topping you desire and enjoy!