I love these pancakes. This is a recipe adapted from Fine Cooking and I made it tropical with the addition of coconut oil.

They are light and fluffy and just melt in your mouth. Also, they are just perfectly sweet with the addition of some honey – try it

with manuka honey to up the antioxidant levels.

Brown rice flour and almond flour make them even healthier and fiber rich – they are awesome and definitely not your bland or

typical gluten-free pancake. Kids love them too!  Make sure your baking powder is fresh and I suggest using one that is double

acting. Please allow the mix to sit at room temp for 45 minutes or so – it will increase the fluff factor.

All you need is 2 bowls – one for the dry ingredients

Whisk the wet ingredients – combine both and allow to rise

Cook on a hot griddle or nonstick skillet,

and serve with maple syrup, whipped cream and fresh berries….

RECIPE 

Makes 12 pancakes

• 1 cup brown rice flour
• 1/3  cup + 1 tbsp almond flour
• 1 tbsp cornstarch
• 2 tsp double acting baking powder
• 1/4 tsp  fine sea salt
• 1 cup buttermilk
• 2 large eggs
• 1 tbsp coconut oil, melted and cooled
• 1 tbsp honey
• 1 tsp vanilla extract and  1/2 tsp vanilla paste
• melted coconut oil for griddle

1. Line a baking sheet with parchment and preheat oven to keep warm 160-200
2. Whisk together the dry ingredients
3. In a large pyrex measuring cup whisk 2 eggs until light and fluffy- add buttermilk, oil, honey and vanilla
4. Pour the wet ingredients into the dry ingredients, stir until just combined – do not overmix
5. Cover and allow to sit at room temperature for up to 1 hr
6. Spoon ~ 1/4 cup per pancake on a preheated griddle or nonstick skillet that had been coated with coconut oil
7. Cook until brown on both sides, about 2 minutes/side
8. Serve with maple syrup, whipped cream and fruit if desired
9. Try sprinkling coconut, pecans/walnuts or chocolate chips on top before flipping
10. YUM! People not sensitive to gluten will LOVE them – I suggest doubling the batch, they freeze well.