Rice Flour Pancakes

By • January 18, 2015 0 Comments

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Author Notes: Made with rice flours, and a simple combination of ingredients .. these pancakes are wonderful, as well as gluten-free.
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Serves 4

  • 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
  • TOPPINGS
  • 1 cup blueberries
  • 1/4 cup maple syrup
  1. Add all of the pancake ingredients to a medium bowl and combine. (Make sure not to over-mix)
  2. 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)
  3. 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.
  4. Top with blueberries and fresh maple syrup

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