Wheat- and Gluten-free Pancakes

Ingredients:

2/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup white bean flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
¾ cup fresh buttermilk
1 Tbsp. honey
3 egg whites beaten stiff (this is optional)
2 Tbsp. canola oil (this is optional)

Mix all ingredients except the egg whites for 30 seconds with a whisk or if using electric use low speed. Fold in egg whites gently. Drop by tablespoon onto a lightly oiled griddle. I use a cooking spray, and only re-spray if really necessary. Cook until golden brown over medium to low heat, turn once. This recipe will serve 4 people. If you are using oil in the recipe, then use only 1 egg white.

Submitted by Linda @ Penny-wise