Rice Flour Pancakes

• 1/2 cup brown rice flour
• 1/2 cup sweet rice flour
• 1 tablespoon coconut sugar
• 1 tablespoon baking powder
• 1 pinch sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 egg
• 1 tablespoon unsweetened coconut
• TOPPINGS
• 1 cup blueberries
• 1/4 cup maple syrup

1. Add all of the pancake ingredients to a medium bowl and combine. (Make sure not to over-mix)
2. Set your griddle, or large skillet to a low-medium setting and grease with coconut oil. Ladle in the batter based on your size preference (** I'll typically do 1/3 - 1/2 cup at a time)
3. Cook for 2 minutes on each side or until the top of the cake bubbles and you can easily flip them over. Transfer the cakes to a plate.
4. Top with blueberries and fresh maple syrup

brown rice flour, sweet rice flour, coconut sugar, baking powder, salt, ground cinnamon, ground nutmeg, egg, unsweetened coconut, toppings, blueberries, maple syrup

Taken from food52.com/recipes/33021-rice-flour-pancakes (may not work)