This recipe yields light fluffy pancakes with a nice crispy crust. For the batter, mix 1 cup of brown rice flour, 2 teaspoons of sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt. In a separate bowl, combine 2 eggs with 1 cup of buttermilk. Add the egg mixture to the dry ingredients, whisking to combine. Makes four five-inch pancakes. For a balanced breakfast, serve it with cottage cheese and fresh fruit, drizzled with a teaspoon of honey.
|Brown rice flour has a sweet nutty flavor and is a great substitute for wheat flour in baked goods. It is made from finely grounded whole rice kernels (including the outer layers) which preserves its fiber, vitamins, and minerals content. Rice flour is also naturally gluten-free, being appropriate for people who suffer from celiac disease or gluten sensitivity. One serving (¼ cup of the dry flour) has around 110 calories, 2 grams of fiber, and 2 grams of protein.|