Egg-Free, Gluten-Free Brown Rice Pancakes
Simply top them with your favorite syrup and fruit, and enjoy with glass milk.
Brown Rice Pancakes Recipe
¾ cup milk
½ cup plain yogurt
½ teaspoon vanilla extract
1 tablespoon agave syrup
1 cup brown rice flour
1/3 cup golden flaxseed meal
¼ teaspoon salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon butter, divided into 6
Whisk together the milk, yogurt, vanilla extract and agave syrup.
Combine the flour with ground flax seeds, salt, cinnamon and baking soda. Add them to the milk-yogurt mixture and whisk well.
Heat a skillet over medium heat. Melt 1/6 of the butter on the skillet and ladle batter onto it, spreading it slightly by twirling the pan. Cook a few minutes per side. When the edges look stiff and slightly browned, it is time to turn over the pancake. Repeat until you’re used all the batter.