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Categories:
brown rice flour sweet rice flour coconut sugar baking powder salt ground cinnamon egg almond milk almond milk unsweetened coconut toppings blueberries
Viewed: 18 - Published at: 8 years agoIngredients
- FOR THE PANCAKES:
- 1/2 cups Brown Rice Flour
- 1/2 cups Sweet Rice Flour
- 1 Tablespoon Coconut Sugar
- 1 Tablespoon Baking Powder
- 1 pinch Sea Salt
- 3/4 teaspoons Ground Cinnamon
- 1/4 teaspoons Nutmeg
- 1 whole Egg
- 3/4 cups Almond Milk
- 3/4 cups Almond Milk
- 1 Tablespoon Unsweetened Coconut
- FOR THE OPTIONAL TOPPINGS:
- 1/2 cups Blueberries
- 1/4 cups Maple Syrup
Method
- 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.
