These are Woggle-Bug’s new favorite breakfast. If made with a full dozen eggs they’re high in protein, but they’re a lot more attractive to the kiddos than scrambled or hard boiled eggs.

1 cup tapioca flour (potato flour, aarowroot starch or cornstarch also will work)
2 cups sorghum flour (substituting some/all rice flour, buckwheat, or other gluten free flour is OK)
1 tsp. xanthan gum
1 tsp baking soda
1 tsp salt
2 cups rice milk (or coconut milk, soy milk or water)
4 – 12 eggs (the more eggs, the more french-toast like the pancakes are)

Mix all the ingredients together in a bowl. The end mix should be a thin batter – some flours (like rice flour) will need additional liquid – you may also need to add more if you use less eggs. The exact liquidity doesn’t need to be exact, they’ll cook up fine. Cook in a skillet over medium-low heat. Top with your favorite french toast toppings!