Author Notes
Made with rice flours, and a simple combination of ingredients .. these pancakes are wonderful, as well as gluten-free.
—VeggiesByCandlelight
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Ingredients
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1/2 cup
brown rice flour
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1/2 cup
sweet rice flour
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1 tablespoon
coconut sugar
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1 tablespoon
baking powder
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1 pinch
sea salt
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3/4 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1
egg
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1 tablespoon
unsweetened coconut
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TOPPINGS
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1 cup
blueberries
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1/4 cup
maple syrup
Directions
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Add all of the pancake ingredients to a medium bowl and combine. (Make sure not to over-mix)
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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)
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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.
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Top with blueberries and fresh maple syrup
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