Post by The Big Daddy C-Master on Nov 22, 2015 10:42:24 GMT -5
These are good and easy to make, they also remove the crap you get from the store stuff.
thehonoursystem.com/2014/10/27/brown-rice-flour-pancakes-gluten-free/
Brown Rice Flour Pancake Recipe
Ingredients (1 large pancake)
• 1.5 eggs
• 1/4 cup milk of choice
• 1/2 tbsp coconut oil, melted (optional, use olive oil)
• 2 tsp coconut sugar (sugar, optional)
• 1/4 tsp sea salt (optional)
• 1/4 tsp baking soda
• 1/2 cup brown rice flour
• coconut oil spray or just butter for the pan (olive oil)
Instructions
1. In a large mixing bowl, whisk eggs together until frothy
2. Whisk in the milk and coconut oil
3. Whisk in the coconut sugar, sea salt, baking soda and brown rice flour. Stir until no lumps remain
4. Cover with saran wrap and leave at room temperature for an hour or so (could be left overnight in the fridge as well). This will help your pancakes to fluff
5. Spray a large, heavy bottomed pan (I used my trusty cast iron) with your cooking spray or heat the butter in over medium heat. Scoop 1/8 cup portions of batter into the pan for small pancakes. I fit three pancakes in the pan per batch
6. Once the sides are set and the top has bubbled, flip them over. These cook quickly. About 1-2 minutes per side
7. Serve warm and enjoy with toppings like peanut butter, butter, maple syrup, fresh fruit, etc.
thehonoursystem.com/2014/10/27/brown-rice-flour-pancakes-gluten-free/
Brown Rice Flour Pancake Recipe
Ingredients (1 large pancake)
• 1.5 eggs
• 1/4 cup milk of choice
• 1/2 tbsp coconut oil, melted (optional, use olive oil)
• 2 tsp coconut sugar (sugar, optional)
• 1/4 tsp sea salt (optional)
• 1/4 tsp baking soda
• 1/2 cup brown rice flour
• coconut oil spray or just butter for the pan (olive oil)
Instructions
1. In a large mixing bowl, whisk eggs together until frothy
2. Whisk in the milk and coconut oil
3. Whisk in the coconut sugar, sea salt, baking soda and brown rice flour. Stir until no lumps remain
4. Cover with saran wrap and leave at room temperature for an hour or so (could be left overnight in the fridge as well). This will help your pancakes to fluff
5. Spray a large, heavy bottomed pan (I used my trusty cast iron) with your cooking spray or heat the butter in over medium heat. Scoop 1/8 cup portions of batter into the pan for small pancakes. I fit three pancakes in the pan per batch
6. Once the sides are set and the top has bubbled, flip them over. These cook quickly. About 1-2 minutes per side
7. Serve warm and enjoy with toppings like peanut butter, butter, maple syrup, fresh fruit, etc.
