Wednesday, July 17, 2013
One word! YUM!
Strawberry Rice Flour Pancakes
1 cup rice flour (Bob's Red Mill Stone Ground White Rice Flour)
2 squirts of 100% pure raw & unfiltered honey (Nature Nate's)
2 teaspoons of aluminum free baking powder (Rumford Reduced Sodium)
1/2 teaspoon of sea salt (Celtic Sea Salt Fine Ground)
1 cup of milk
2 teaspoons of melted coconut oil (Spectrum Organic Virgin Coconut Oil Unrefined)
handful of sliced organic strawberries
Mix rice flour, baking powder and salt with a whisk. Add milk, egg, oil and honey. Whisk until smooth. Let sit for about 10 minutes. Add the sliced strawberries. The strawberries will sink to the bottom of the bowl so be sure to scoop some out each time you pour a new pancake. Heat the griddle with coconut oil. The pancakes will soak up the oil so you will have to repeat this part when you are ready to flip the pancakes over.
Top with butter and maple syrup and enjoy! Our favorite maple syrup is Coomb's Family Farms Organic Maple Syrup Grade B.
This recipe goes great with blueberries too. We have also made this recipe with delicious chocolate chips (Enjoy Life Semi-Sweet Chocolate Mini Chip dairy, nut & soy free).