Looking for a warm and savory breakfast? We have the perfect allergen-friendly fall breakfast for you and your family. This recipe can be both gluten and dairy free depending on what kind of milk you use. For those with egg allergies, you can replace the eggs with a half a cup of applesauce. Your pancakes will be just as delicious, just not as fluffy. We even have an awesome silicone leaf pancake mold linked for you on our amazon to take this fall treat to the next level.
Ingredients:
- 1 Cup of White Rice Flour
- 2 Eggs
- Tablespoon of Organic Cane Sugar
- 1 Cup Milk of your choice
- Pinch of Salt
- 1 Tablespoon of Pure Vanilla Extract
- Silicone Pancake Mold
- Pure Maple Syrup or Cinnamon Applesauce
Recipe:
- Add your rice flour, salt, and sugar into a mixing bowl. Stir to thoroughly combine the dry ingredients.
- Add the milk, vanilla, and eggs.
- Mix thoroughly until its the consistency of normal pancake batter, without any lumps.
- Oil and preheat your pan on medium heat.
- Once your pan is hot, add the silicone leaf mold and pour your batter into it until its full.
- Flip your pancake once the side facing up is completely covered in “bubbles”. If flipped too soon it will be too liquid and messy to flip. This will affect the shape and fluffiness of your pancake.
- Once it’s browned on both sides, they’re done!
- Top with maple syrup, cinnamon applesauce, or both!
We hope you enjoyed our recipe! I eat these several times a week because they are so tasty, which can be hard to find when your gluten free! You can find our recommendations for the rice flour and silicone leaf molds on our amazon under our “Eat Well” idea list here: https://www.amazon.com/ideas/amzn1.account.AGTRZNRCBT6RK3KHSRNFWK3LZG3Q?ref=idea_yil_tab