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Low Histamine Rice Flour Pancakes

 1 cup White rice flour
 1 tbsp Organic sugar
 2 tsp Baking powder
 ½ tsp Baking soda
 ½ tsp Salt
 ½ tsp Xanthan Gum
 1 ¼ cups Water
 2 tbsp Extra Light Tasting Olive Oil
 ½ tsp Vanilla Extract
 2 Large egg yolks + 1/4 c. water, beaten for 1 minutes
 Sprinkle of cinnamon over each pancake (optional)
 ½ cup Blueberries to add to pancakes as they cook (optional)
Histamine Level: 1 (updated again)
 Rated a 1 because of the vanilla extract. Omit vanilla for level 0.
 Can substitute flax eggs or applesauce for egg free pancakes
1

Mix dry ingredients together. Make a well in the center and add wet ingredients. Mix until smooth.

2

Heat a griddle to 375° F. Grease griddle with olive oil (I use a silicone pastry brush to spread oil). Pour batter 1/4c. at a time onto the griddle. Cook until the pancake gets lots of bubbles, then flip and cook for 3-4 more minutes or until golden brown. If your batter is too thick, add 1-2 Tbsp water.

3

Freezer Option: When cooled, stack pancakes on top of each other with parchment or wax paper in between each pancake and put in a plastic bag or glass container. Then place in the freezer. Stays good for 3 months. To reheat, pop it in the microwave for 15-20 seconds, or place in the fridge for a few hours.