BROWN RICE PANCAKES WITH JUNIPER BERRIES

• 12 cup sugar for syrup (or sweetener of choice)
• 12 cup water
• 2 tablespoons lemon juice
• 12 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup brown rice flour
• 1 teaspoon baking powder
• 2 eggs
• 1 tablespoon coconut oil (or oil of choice)
• 1 tablespoon pure maple syrup
• 34 cup almond milk

1. In a saucepan over medium heat, combine the juniper berries, 1/2 cup of water, sugar and lemon juice.
2. Stir and bring to a light boil.
3. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
4. Slowly stir the corn starch into the juniper berries.
5. Simmer until the sauce is thick enough to coat the back of a metal spoon.
6. Remove from heat and gently stir in vanilla and lemon zest.
7. In a large bowl, combine all dry ingredients.
8. In a separate bowl, whisk together the eggs, almond milk, oil, maple syrup and vanilla.
9. Pour into the dry ingredients and stir just until combined (batter should be slightly lumpy).
10. Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan (cast iron skillet preferred).
11. Top with juniper berry sauce and powdered sugar.

sugar, water, lemon juice, vanilla, lemon zest, brown rice flour, baking powder, eggs, coconut oil, maple syrup, almond milk

Taken from www.food.com/recipe/brown-rice-pancakes-with-juniper-berries-524540 (may not work)