Gluten-Free Raspberry Pancakes

Some of my best friends are celiac, so I am always trying to concoct recipes that will satisfy both their needs as well as mine...and a love of raspberries is just an added perk to this stack of scintillatingly light pancakes!

Ingredients:
2 c. brown rice flour (sweet flour is best, if you can find it!)
1 t. baking powder
1 t. baking soda
2 T. brown sugar
1 dash salt
1 c. sour soy milk (1 c. + 1 T. vinegar)
1 t. omega 3-6-9 oil
1 T. flax meal
3 T. water
2 c. frozen raspberries + 1 T. maple syrup

Whisk all ingredients together (except for raspberries), adding water to the batter if it's too thick (it should be rather runny). Pour in desired amounts onto a hot, lightly oiled or nonstick frying pan. When bubbles form on the top and do not fill in when popped, flip the pancakes over, fry till golden on the other side and keep in warm oven or on a covered dish. Meanwhile, either defrost the raspberries to serve as is with the pancakes or combine with the maple syrup in a saucepan. Bring to a boil and stir breifly. Reduce heat and stir till thickened. This makes a lovely compote to serve over the cakes in addition to or in place of syrup.

Makes 4 servings