Rice Flour Pancakes

• FOR THE PANCAKES:
• 1/2 cups Brown Rice Flour
• 1/2 cups Sweet Rice Flour
• 1 Tablespoon Coconut Sugar
• 1 Tablespoon Baking Powder
• 1 pinch Sea Salt
• 3/4 teaspoons Ground Cinnamon
• 1/4 teaspoons Nutmeg
• 1 whole Egg
• 3/4 cups Almond Milk
• 3/4 cups Almond Milk
• 1 Tablespoon Unsweetened Coconut
• FOR THE OPTIONAL TOPPINGS:
• 1/2 cups Blueberries
• 1/4 cups 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 to 1/2 cup at a time).
3. Cook for 2 minutes on each side or until top of cake bubbles and you can easily flip them over.
4. Transfer the cakes to a plate. Top with blueberries and fresh maple syrup.

brown rice flour, sweet rice flour, coconut sugar, baking powder, salt, ground cinnamon, ubc, egg, almond milk, almond milk, unsweetened coconut, toppings, blueberries, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/rice-flour-pancakes/ (may not work)