Rice Pancakes

Rice Pancakes

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

When served with sauteed apples this meal is like German pancakes.  You can freeze leftovers for a very quick breakfast.

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Ingredients

  • 1 ½ cups of almond or rice milk
  • 1 Tbsp. white vinegar
  • 1 1/3 cups of rice flour
  • ½ cup of oat, millet or almond flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 Tbsp. apple butter
  • 1 Tbsp. olive oil
  • 2 eggs
  • ½ tsp. baking soda

Instructions

  • 1. Mix the milk with the vinegar and allow to stand for 5 minutes until curdles form.
  • 2. Mix dry ingredients together and set aside.
  • 3. Beat together in a large mixing bowl, apple butter, oil, egg and milk.
  • 4. Add dry mix and stir gently.
  • 5. Cook on a preheated griddle.
  • 6. Serve with sautéed apples.

Instructions

  • 1. Mix the milk with the vinegar and allow to stand for 5 minutes until curdles form.
  • 2. Mix dry ingredients together and set aside.
  • 3. Beat together in a large mixing bowl, apple butter, oil, egg and milk.
  • 4. Add dry mix and stir gently.
  • 5. Cook on a preheated griddle.
  • 6. Serve with sautéed apples.

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About Chef

Dr. Olivia Joseph

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