These pancakes are light, fluffy, and completely gluten-free. Brown rice flour gives them a mild, slightly nutty flavor that works beautifully with maple syrup and fresh fruit. Nobody at the table will miss the wheat.
Ingredients
- 1½ cups brown rice flour
- 2 large eggs
- 1 cup milk of choice
- 2 tbsp TN maple syrup
- 2 tbsp melted butter or coconut oil
- 1½ tsp baking powder
- ½ tsp Ceylon cinnamon
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- In a large bowl, whisk together the brown rice flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs, milk, maple syrup, and melted butter.
- Pour the wet ingredients into the dry and stir until just combined. A few small lumps are fine.
- Heat a griddle or non-stick pan over medium heat and lightly grease.
- Pour ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
- Flip and cook for 1 to 2 minutes more until golden on the bottom.
Notes
- Brown rice flour batter thickens as it sits. If it gets too thick, add a splash of milk.
- Top with maple syrup, Duck River honey, fresh berries, or sliced bananas.
- These reheat well in the toaster. Make a double batch and freeze extras.
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