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Sunday, March 13, 2011

Easter Pancakes

This are so light and fluffy and sweet from coconut flour.

Stir together:
3/4 C. almond milk
2 Tbl. ghee
1 egg

3/4 C. organic brown rice flour
1/4 C. coconut flour
2 Tsp. aluminum free baking powder
1/2 Tsp. sea salt

Stir quickly and briefly, adding more milk or flour to get the thick batter.
Add 1/2 cup frozen blueberries.

I fry these in a big pan oiled with ghee.  The batter is thick so I drop it in the pan and then spread it out.  The pancakes are delicate, break easily when taken from the pan with a spatula.  They are delicious with the coconut flour.  Try add cooked rice instead of coconut flour.  Serve with maple syrup.


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