GFCF Protein Pancakes: Recipe of the Week
Ingredients:
- 1 Cup Brown Rice Flour
- ½ Cup Quino Flakes
- 1 Tablespoon Baking Powder
- 1 Teaspoon Pure Sea Salt
- ½ Teaspoon Xantham Gum
- 1 Heaping Tablespoon Raw Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 1 Cup Original Almond Milk
- 1 Cup Strawberries chopped (optional)
Combine rice flour, quino flakes, baking powder, salt and xantham gum.
In a separate bowl, whisk egg with vanilla and almond milk. Add this wet mixture to the dry.
Fold in fruit if desired.
Use a tablespoon to transfer batter into a pan over medium-low heat. Allow the cake to bubble then flip, remove when golden brown on each side.
Serve with Earth Balance Natural Buttery Spread- original and 100% maple syrup.
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Mother, Wife, Autism Advocate, Crunchy Mom Wanna Be, Reiki Master, Blogger, Young Living Essential Oil Education Coach and Mentor. I am the mother of two fantastic, expressive, healthy daughters who happen to be on the autism spectrum.
