Friday, 3 April 2015

Easy Pancakes (rice flour)

Trevor & I are cutting out wheat at the moment so experimenting with different flours. I love pancakes but these kinda turned into pikelet size and they certainly weren't fluffy but apparently if you let the mixture sit for an hour or overnight this helps.  I'll let you know if I'm ever that organised to make something an hour ahead before I get hungry! But this worked without the waiting and once we smothered them in maple syrup & blue berries they were yum.

Ingredients
makes about 8-10

  • 1 cup brown rice flour
  • 1 tsp baking powder
  • dash of sea salt
  • 1/4 tsp cinnamon
  • 1 cup milk (I used rice milk)
  • 1 egg
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • To serve: fresh blueberries & maple syrup

Method

  1. In a large bowl whisk together the dry ingredients first followed by all the wet ingredients.
  2. Oil a fry pan, heat on medium adding batter (which will be quite runny) only once pan is hot. I kept mine pikelet sized as they were easier to flip.
  3. Once bubbles begin to form on top, flip & cook until browned on other side.
  4. Serve hot with maple syrup & fresh blueberries. Enjoy!

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