Ingredients:
Dry Ingredients
|
Wet Ingredients
|
| 1⁄2 Cup White Rice Flour |
1 Cup + 3TBSP Buttermilk |
| 1⁄2 Cup Brown Rice Flour |
2 TBSP Granulated Sugar |
| 3 TBSP Tapioca Flour |
1 Egg |
| 2 TBSP Potato Starch |
2 1⁄2 TBSP Melted Butter |
| 1⁄2 TSP Baking Soda |
1 TBSP Canola oil |
| 1⁄2 TSP Baking Powder |
| 1⁄2 TSP Salt |
| 2 TBSP Powdered Sugar |
| 26 Grams Cold-Pressed Defatted Flaxseed Meal |
Directions:
- Mix dry ingredients with a whisk
- Mix wet ingredients and granulated sugar with a whisk
- Mix dry and wet ingredients together with a whisk
- Add a bit of extra water or milk if the batter is too thick
- Heat about 1 TBSP of canola oil in a frying pan at medium heat
- Scoop 1⁄4 cup of batter into pan, fry for ± 2 minutes until bubbles arise and edges of cake start to brown
- Flip pancake and fry other side until golden brown
- Scoop out of pan and enjoy with desired toppings –butter, syrup, and fruit
