Brown rice and almond flour with vanilla almond milk create a lighter, protein-focused version of a classic breakfast comfort food. It also has the added benefit of being gluten-free, for those of you who have sensitivities.
- 1/4 cup brown rice flour
- 1/4 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup almond unsweetened vanilla milk
- 1 egg
- 1 1/2 tablespoons maple syrup, divided
- 1 cup fruit of your choice (recommended: fresh sliced strawberries or blueberries)
- 1/2 tablespoon extra-virgin coconut oil
- 1/4 teaspoon lemon zest
In a medium bowl, combine brown rice and almond flours, baking powder, sea salt, and cinnamon. Stir to combine. In a separate bowl, whisk together almond milk, egg, and one tablespoon maple syrup, then fold into dry mixture to form batter. Over medium heat, pour pancakes onto a greased skillet. Flip when they begin to bubble. While pancakes are cooking, use a fork to whisk together remaining maple syrup with coconut oil. Drizzle pancakes with syrup, top with fruit of your choice, and sprinkle with zest.
