
Author Notes:
Made with rice flours, and a simple combination of ingredients .. these pancakes are wonderful, as well as gluten-free.
Serves: 4
Ingredients
-
1/2
cup brown rice flour
-
1/2
cup sweet rice flour
-
1
tablespoon coconut sugar
-
1
tablespoon baking powder
-
1
pinch sea salt
-
3/4
teaspoon ground cinnamon
-
1/4
teaspoon ground nutmeg
-
1
egg
-
1
tablespoon unsweetened coconut
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TOPPINGS
-
1
cup blueberries
-
1/4
cup maple syrup
In This Recipe
Directions
- 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 - 1/2 cup at a time)
- Cook for 2 minutes on each side or until the top of the cake bubbles and you can easily flip them over. Transfer the cakes to a plate.
- Top with blueberries and fresh maple syrup
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Pancake|Maple Syrup|Rice|Gluten-Free|Breakfast
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