3/4 cup brown rice flour
1/4 cup tapioca
3/4 cup almond flour
1/4 cup ground flax
1 egg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup pumpkin puree
1 cup buttermilk
2 tbsp oil
1 tbsp sweetener (honey, sugar, or xylitol)
Mix ingredients until well blended. Pour about 1/4 cup mixture onto a hot griddle. Cook a few minutes on each side. Gluten free pancakes tend to be more fragile than regular pancakes, so make sure that the first side is well cooked before flipping.
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