pancake - brown rice flour pancake

By tinathorn

Ingredients

• 2 cup brown rice flour
• 2 tbsp. raw honey
• 1 tbsp. gluten free, aluminum free baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 2 cups vanilla soy milk
• 2 egg
• 2 tbsp. coconut oil
• 1 tsp. vanilla extract
• 1/3 cup fresh blueberries
• 100 % organic maple syrup

Details

Servings 12
Adapted from gluten-free-bread.org

Preparation

Step 1

1. In large bowl, mix together rice flour, baking powder, salt, and cinnamon.
2. Add egg, honey, oil, vanilla, and vanilla soy milk and mix until well blended.
3. Stir in blueberries.
4. Spray skillet generously with gluten-free, non-stick spray.
5. Heat pan on medium; test heat with a flick of water. If it sizzles, add batter for your first pancake only when pan is completely hot.
6. Cook on one side until bubbles begin to form on the top, then flip and cook until browned on the other side. Move pancake to a plate and keep warm until serving.
7. Repeat steps five and six until all batter is used.