This recipe that yields the
fluffiest, most perfect pancakes every time and the best part is that
this delicious treat topped with fresh fruit and drizzled with maple
syrup tastes just like the pancakes my mom used to make, but much
healthier. This recipe doesn't contain gluten, dairy, or added sugar, so
if any of those are a concern to you, this recipe is a perfect fit for
you.
Ingredients:
Brown rice flour - 1 cup (or any other gluten free flour)
Baking powder - 2 tsp.
Cinnamon - 1 tsp.
Salt - a pinch
Eggs - 2 large
Banana - 1 (ripe and mashed)
Vanilla Extract - 1 tsp.
Coconut oil - 2 tbsp. (melted)
Milk - 1 cup, divided
Preparation:
Lightly whisk the eggs in a medium bowl, then add the mashed banana,
vanilla and half of the milk until smooth.
Slowly sift in all the dry ingredients and whisk until a clumpy
dough forms.
Slowly add in the rest of the milk until the batter becomes
as thick as pudding.
Mix in the coconut oil.
If the batter is still clumpy that's okay.
Scoop 1/4-cup portions onto a hot, oiled pan.
Cook the pancakes
through and stack them on a plate.
Serve with fruit, maple syrup, nut butter, or any topping of your
choice. Enjoy!
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