Friday 25 October 2013

Blueberry Brown Rice Flour Pancakes




















These pancakes are just another one of my new kitchen affairs - key is quick and easy! I use brown rice flour instead of wheat flour.

Refined flours/grains are stripped of their nutrients, however brown rice flour, in it's whole grain form gives us protein, fibre and the very vital B vitamins.

Who loves delicious fluffy pancakes?! I do!

Recipe:
(serves 1-2)

1 egg
1/2 cup unsweetened yoghurt
1 teaspoon vanilla essence
1/2 cup blueberries
1/2 brown rice flour
1/4 cup shredded coconuts
pinch salt
coconut oil (for frying)

1) gently beat egg - add yoghurt and vanilla essence, and mix
2) add to wet ingredients rice flour, coconut and salt and mix
3) stir in blueberries
4) heat up coconut oil in frying pan and add a heaped teaspoon of batter in to form pancake (I make 3 in a pan to allow room for flipping)
5) flip when one side is cooked
6) when cooked, stack on plate and cook the other pancakes (this recipe makes 5 pancakes)
7) stack the rest of the pancakes and top it off with blueberries, shredded coconut, drizzle with honey (I didn't want mine to be too sweet so I just used 1 heaped teaspoon) and sprinkle with cinnamon.

Enjoy! These truly are the fluffiest pancakes I have ever made :)

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