Reprinted from The Blood Type Diet Website (www.dadamo.com) Gluten free pancakes Contributed by: Deborah Hayes blog 5/18/2005 Added: Feb 15, 2008 at 05:13 AM Ingredients: Creamy hot rice cereal or rice flour 1 egg 1 cup of vanilla rice milk a little brown sugar cornmeal (pure) a dash of sea salt How to make it: I just poured this into my blender - dry ingredients first. Then I mixed the dry and added the wet. I decided that the thicker batter turned out better, so I just kept adding cornmeal until it seemed right. I preheated my pancake grill and brushed it liberally with olive oil. It seems to work better than ghee. I dropped the mixture by tablespoons and cooked it for one or two minutes. Once you flip them, they cook up quickly.