Brown Rice Sugar Free Pancakes
We are in the thick of winter here in NYC and needless to say, I am ready for Spring! This weekend was cold and snowy and I found myself cooking up a storm to stay warm and enjoy myself. Sometimes snow falling can feel really cozy when you are watching it from inside your apartment. It wasn't quite so cozy feeling on my way back from Whole Foods though. But I made it home and created some delicious dishes to keep me going this weekend. This morning I woke up and knew it was a pancake kind of day. A perfect day to cozy up with some pancakes and tea! So I decided to take a classic pancake recipe and "healthify" it to my standards. The pancakes I ended up with are gluten free, dairy free, and refined sugar free (and totally delicious).
- 1-1/2 cup Brown Rice Flour
- 1 tsp Baking Powder
- 1/4 tsp Cinnamon
- 2 Eggs (I suggest using organic pastured eggs)
- 3/4 cup almond milk or milk of choice
- 1 Tbl Vanilla Extract
- 1 Tbl Coconut Oil
- 2 Mashed Ripe Bananas
- 1 Tbl Maple Syrup (optional for added sweetness)
Whisk together all of the wet ingredients in a large bowl, and add in dry ingredients. Heat a pan at medium heat and use coconut oil to keep pancakes from sticking. Place 1 Tbl of batter onto the pan to make silver dollar sized pancakes. Cook each side until they are golden brown. Serve with fresh fruit and maple syrup, or simply by themselves.
I absolutely loved the way these pancakes turned out! My boyfriend even liked them, and he typically doesn't like the "healthy" pancakes I make. These are definitely winners!
Try them out and let me know how it goes.
Stay warm New Yorkers, and all my friends in cold places!