So I had many people asking for my pancake recipe! Its perfect for those like me who are allergic to wheat or just want to eat healthy. To find a yummy gluten free pancake recipe is hard so I adapted multiple recipes to my own taste. It took some trial and errors, but the final outcome is very tasty.
Rice Flour Pancakes
2 cups of rice flour (white or brown)
4 teaspoons of brown refined sugar ( I use organic)
4 teaspoons of baking powder
1 teaspoon of salt
3 teaspoons of vanilla
4 teaspoons of oil (not olive oil)
1-2 cups of milk (I use 1% but soy or lactose free milk will work)
Mix the dry ingredients in a medium bowl and set aside. Whip the eggs, vanilla, oil then add to the dry. Start to add the milk until its the texture of a thick milkshake. Use a non stick back and heat on low ( if you do not own a non stick pan, go buy one! It is seriously the best investment. You will thank me, I promise). Use a ladle to pour equal amounts of the batter ( I usually make three at a time). Wait until they are bubbling in the centre, then use a rubber spatula to flip. ( tip: don’t use a metal spatula on a non stick pan, it will ruin the pan) Repeat until you have a beautiful stack of delicious pancakes. Serve them with maple syrup and enjoy. Or make your own fruit sauce! See recipe below.
Nectarine and plum sauce
(you can use any fruit you want. Strawberries, peaches, blueberries, or raspberries taste the best)
1 cup of white grape juice
1 cup of brown sugar (can add more if you like it more sweet)
2 teaspoons of vanilla
*optional: 1-2 teaspoons of cinnamon
Cut the nectarines and the plum into thin slices and place them in your non stick pan on low heat with the grape juice. Let the heat for about five minutes carefully watching and stirring occasionally. Now add the sugar and vanilla and stir. Let it sit until it starts to boil and again stir occasionally. Once it turns into a thicker mixture almost like syrup or honey, take it off heat. You are ready to drizzle on your pancakes and serve!