1/2 cup brown rice flour
1/2 cup milled golden flaxseed
1/2 t cream of tartar
1 egg
3/4 cup vanilla coconut milk
1/4 t vanilla
Whisk egg, milk, and vanilla in small bowl. In a separate bowl, mix rice flour, flaxseed and cream of tartar. Combine wet ingredients with dry ingredients; mix.
Heat large skillet on low-medium heat. Spray with canola cooking spray. Pour 1/8 cup of batter per pancake into skillet to form circles. Cook for 3-4 minutes and then turn to finish cooking. Pancakes should be lightly golden. Enjoy with pure maple syrup!
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