Since we are also corn free at our house, we use these like tortilla's or like egg roll wrappers. It just depends on what spices I use to season my edamame...cumin and cinnamon for a Mexican flair or Bragg's and sugar for an Asian flavor. I have even just eaten them with peanut butter. They are greasy. They are spongy and a little sticky too. They are a good vehicle for flavor.
1 cup GF baking mix
1/4 teaspoon salt
1/2 cup hot water & 4 tablespoons tapioca starch combined
1 cup Silk Plain Soy Milk
1 tablespoon melted margarine
Whisk together baking mix, salt. Add tapioca mixture and mix well. Slowly add soy milk and combine. Stir in melted margarine. It is a thin batter but not watery. Refrigerate for 30 minutes. The batter thickens up a little when the melted margarine chills. Re-whisk and then pour SLOWLY with a ladle onto hot pancake griddle set at 375. They will sizzle and dance and spit a bit and then start to take shape. If your surface is not level (like in my old house) they may not be round but it all tastes the same! Flip with non-stick turner when top surface is dry. Cook on 2nd side until edges lift slightly off the griddle. After removing from griddle cool in single layer. You can stack them after they are cool.