Strawberry Rice Flour Pancakes

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 egg
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). 

Blueberry Muffins

We were craving blueberry muffins.  I whipped these up and then realized it has been a long time since I've shared a favorite recipe.  So I grabbed the camera before these yummy muffins quickly disappeared. 

Here is our favorite blueberry muffin recipe using ingredients that I like to use. 

Blueberry Muffins

1 1/2 cups unbleached all-purpose flour 
3/4 cup organic pure cane sugar
1/2 teaspoon sea salt
2 teaspoons reduced sodium aluminum free baking powder
1/3 cup melted and cooled organic virgin coconut oil
1 cage free egg
1/3 cup organic whole milk
1 cup fresh or frozen organic blueberries

Crumb topping:
1/2 cup organic pure cane sugar
1/3 cup unbleached all-purpose flour
1/4 cup salted butter, cubed
1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners.  Makes 11 to 12.

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place melted coconut oil, the egg and milk into a separate bowl and stir.  Mix this with flour mixture. Now fold in blueberries. Fill muffin cups 3/4 full, and sprinkle with crumb topping mixture.

3. Crumb Topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.  Pat it down into the top of the mixture a little bit and sprinkle more on top of that.

4. Now bake for 20 to 25 minutes in the preheated oven, or until done. Remove muffins to a wire rack, and let cool just a bit before serving.

These muffins came out so soft and delicious!  They were honestly gone in minutes!  I always bake using coconut oil in place of vegetable oil because the flavor is amazing.  Soon I'll share an old family banana bread recipe using coconut oil.  Best banana bread you will have ever tasted I guarantee it!

Oh and here is a picture of a little 18 month old hand that could no longer resist the temptation.  Mommy was taking too long in this photo shoot.  Little guy had waited long enough behind the scenes. :-)