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Rice Flour Pancakes
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Description
Made with rice flours and a simple combination of ingredients, these pancakes are wonderful, as well as gluten-free.
Ingredients
- FOR THE PANCAKES:
- ½ cups Brown Rice Flour
- ½ cups Sweet Rice Flour
- 1 Tablespoon Coconut Sugar
- 1 Tablespoon Baking Powder
- 1 pinch Sea Salt
- ¾ teaspoons Ground Cinnamon
- ¼ teaspoons Nutmeg
- 1 whole Egg
- ¾ cups Almond Milk
- ¾ cups Almond Milk
- 1 Tablespoon Unsweetened Coconut
- FOR THE OPTIONAL TOPPINGS:
- ½ cups Blueberries
- ¼ cups Maple Syrup
Preparation
Add all of the pancake ingredients to a medium bowl and combine. Make sure not to over-mix.
Set your griddle or large skillet to a low-medium setting and grease with coconut oil. Ladle in the batter based on your size preference (I’ll typically do 1/3 to 1/2 cup at a time).
Cook for 2 minutes on each side or until top of cake bubbles and you can easily flip them over.
Transfer the cakes to a plate. Top with blueberries and fresh maple syrup.
More Recipes from Alison Rost (veggiesbycandlelight)
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