Brown Rice Pancakes

Here are the pancakes to go with the previous post, Turkey Apple Breakfast Sausage. These have a tendency to crumble, but are so delicious it’s worth the trouble! Be sure to fry on medium-low, so they will cook through without burning.

Brown Rice Pancakes

2 cups brown rice flour
1 tablespoon + 1 teaspoon baking powder*
1 teaspoon salt
2 eggs
1/4 cup honey
1 cup coconut milk
1/2 cup water
1 tablespoon + 1 teaspoon coconut oil
Olive oil or butter for frying

Mix all ingredients together, then oil a nonstick skillet and set to medium-low. When skillet is warm, spoon in the batter. Fry the pancakes till they bubble (they will begin to look less wet on top too), then flip them over and cook a few more minutes. When done, move pancakes onto a plate in the oven to keep warm (set at 200°). Repeat the process until batter is used up, oiling the pan between batches. Serve warm.

*If you prefer to avoid cornstarch, you can make your own baking powder using 2 parts cream of tartar to 1 part baking soda. Mix up small batches, as it tends to clump over time.

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