Roll out of bed because it’s pancake time!
Pancakes are basically cakes made in pans. Let us take a moment – wow! What a time to be alive! You could say I’m a big of a pancake fanatic! As a child, I would eat my pancakes so fast that I would barely chew, feeling it going down my esophagus inch by inch. I would always be so eager to eat pancakes on Saturday mornings with my favorite television shows. My Saturdays consisted of pancakes, loads of maple syrup, Lizzie Mcguire, and the rest of that Saturday’s morning tv guide.
These fluffy brown rice pancakes are a game changer! Since this flour is derived from brown rice, they pack in more fiber, keeping you full to conquer your day! Top them with pure maple syrup, fruit, whipped cream… The world is your pickle!
Let’s get flippin’!
Fluffy Brown Rice Pancakes (serves 2)
- 3/4 cup brown rice flour
- a pinch of cinnamon
- 2 tsp baking powder
- 1 cup almond milk
- 2 eggs
- 2 tbsp maple syrup
- In a bowl, combine the flour, cinnamon and baking powder. In a separate bowl, combine the milk, eggs and maple syrup. (In substitution to the cinnamon, you may also use pumpkin spice, gingerbread spice, or any other you prefer.)
- Pour the dry ingredients into the wet and mix just enough to combine. Do not over mix.
- Cook the pancakes on a greased griddle as you normally would.
- Enjoy with a warm berry sauce, whipped cream or simply, pure maple syrup!
Enjoy these on a relaxing Saturday morning (or any other day of the week)!