Lunchbreak: Gluten-free cinnamon blueberry rice flour pancakes

Gluten-Free Cinnamon Blueberry Rice Flour Pancakes

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

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

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Filed in: Lunchbreak, News

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  • Arnold Woods

    Contrary to Dina's comments about Gluten Free recipes, recipes without gluten do NOT help dieters control or ,lose weight. Has Dina checked the nutritional information of Gluten-Free recipes and packaged goods? There is every bit of carbohydrates and fat in products that are Gluten-Free as there are in recipes and products with gluten. There is NO credible scientific evidence that gluten-free products help anyone lose weight.