Gluten-Free Cinnamon Blueberry Rice Flour Pancakes

gluten-free blueberry pancakes

Created by the NOW® Culinary Innovation Team

Ingredients:

1 cup milk
1 egg
1 tsp. NOW Real Food® Organic Light Agave Nectar
1 tsp. NOW Real Food® Organic Vanilla Extract
1 ½ cups Living Now® White Rice Flour
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. sea salt
½ cup blueberries
1 tsp. NOW Real Food® Organic Virgin Coconut Oil
2 tsp. NOW Real Food® Grade A Maple Syrup

Directions:

  1. In a bowl whisk egg with 1 tsp. of light agave nectar, vanilla, and milk.
  2. In a separate bowl combine white rice flour, baking powder, cinnamon, and sea salt.
  3. Combine the dry ingredients (except blueberries) with the wet ingredients until fully incorporated.
  4. Add blueberries and mix.
  5. In a sauté pan melt 1 tsp. of coconut oil on medium-low heat.
  6. Add ½ cup of gluten-free pancake mix and cook until golden brown (approximately 2 to3 min).
  7. Flip the pancake and cook until golden brown (1 to 2 min).
  8. Serve with NOW Real Food® Grade A Maple Syrup.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>