Teff Pancakes

1/2 cup brown rice flour
1/2 cup teff flour
1/2 cup sweet rice or tapioca flour or potato starch
pinch of salt
1 tsp baking powder
1/2 tsp baking soda
2 eggs, lightly beaten
1/2 cup milk
3 Tbs canola oil

In a large bowl combine the brown rice, teff and other flour, the baking powder and baking soda. Whisk well. In a separate bowl whisk the eggs, milk and oil. Combine just into smooth.

Heat frying pan or griddle. Pour pancakes onto hot, oiled pan. Turn when bubbles form and top and bottom are browned. Served with toppings of your choice.

Yields enough for 4 with some leftovers. Can be doubled easily for more leftovers.