Preparation
Preheat nonstick skiller on medium temp. Begin by whipping the egg with a fork. Add the sweet potato baby food and oil. Instead of measuring the water in a measuring cup, add water to the emptied baby-food jar until the jar is half-full. Then put lid on top of the jar, shake it a couple of times, and empty it's contents into the liquid ingredients. This will help get all the food out of the jar. Mix all liquid ingredients together, add brown rice flour, and mix again. Drop batter into thin, 2" round pancakes and cook until brown on one side. Flip over, push pancakes down, and cook until done. Serves 2-3 people.
If you want more nutty pancakes, add 1/4 C finely chopped pecans to the batter right before cooking.