Because I made some key substitutions, such as the nonfat milk, almond oil, and the honey, the result was not exactly like the original recipe. This is a delicate rice-flavored pancake, with a top-note of almond.
Gluten-Free Brown Rice Flour Pancakes (adapted from the roasted root)
Prep time: 15 minutes
Cook time: 16 minutes
Yield: 8 four-inch pancakes
1-1/2 cup brown rice flour (I used Bob’s Red Mill)
1⁄4 teaspoon cinnamon
1⁄4 teaspoon cardamom (or nutmeg)
1⁄4 teaspoon salt
1 teaspoon baking powder
3⁄4 cup nonfat milk (or nut milk of your choice)
1 tablespoon almond oil (coconut oil or oil of choice)
1 teaspoon vanilla extract
1 tablespoon honey (or agave nectar)
1. In a small bowl, add the eggs, milk, oil, vanilla, and honey/agave. Mix until combined.
2. In a large bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
3. Incorporate the flour mixture into the egg mixture and stir just until combined.
4. Heat a skillet to medium heat and add a dollop of butter, oil, or cooking spray.
5. Spoon batter into the heated skillet (about 2-3 tablespoons each) and cook 1-2 minutes, until the sides begin to set, then flip to the other side.
6. Cook another minute until pancakes are cooked all the way through. Serve with maple syrup, jam, fruit preserves, fresh fruit, or powdered sugar.
• Mash 2 ripe bananas and add them to the egg mixture.
• Slice 2 cups fresh strawberries. Add 1 cup to the flour mixture and toss to coat. Stir in the egg mixture. To the remaining cup strawberries, add a little powdered sugar, toss to coat, and serve as a topping for the pancakes.