1 T sugar
1/2 t salt
1 cup boiling water
1/2 cup Gluten-free All-purpose Flour
1/2 cup soymilk
1 egg, beaten
2 T margarine, melted
2 t baking powder
dried apricots
dried cranberries
sliced almonds
Combine cornmeal, sugar, and salt in medium bowl. Stir in boiling water, cover; let rest 10 minutes. Cut apricots into shapes for noses, mouths and whiskers. Stir flour blend, soymilk, egg, margarine and baking powder into cornmeal until smooth. Heat large nonstick skillet over medium heat. Brush lightly with oil. Pour small circles of batter onto skillet; drizzle additional batter to make ears.
Use knife to straighten edges of batter as needed. Add almond eyes with dried cranberry pupils. Place pieces of dried apricot for noses and mouths. Press into batter. Cook 2 to 3 minutes until bubbles appear on top of pancakes. Turn carefully with spatula sprayed with nonstick cooking spray. Cook 1 to 2 minutes until lightly brown. Serve plain or with syrup.
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