Gluten Free Pancakes

Total making time: 20 minutes

Serves: 4 people, makes 8 pancakes (6 inch)

1 cup of rice flour
1/2 cup buckwheat flour
1 1/4 cup water (add more for thinner crepes)
1 teaspoon of himalayan salt
2 tablespoons of maple syrup (and more for serving)
1 egg*vegans can use flax seed as an egg replacement. Use 1 tablespoon flax seed meal and 3 tablespoons water. Whisk them together and let the mixture sit for about 5 minutes. It will get gummy, just like eggs.
1 teaspoon of pure vanilla extract
1/4 cup extra virgin coconut oil for cooking

1. In a bowl mix all of the ingredients except for the oil for cooking! Whisk well until well combined and a smooth creamy slightly thick texture is achieved. 
2. Heat a large fry pan (medium-hot) with the oil. When hot pour in the pancake batter and make 6 inch size circles. 
3. Cook until you see bubbles forming and then flip the pancakes! 
4. Serve with maple syrup! Also try serving with Raw Nut Ice Cream, Whipped Cream and fresh fruit! Deeeeeelicious!

You could use honey instead of maple syrup.

+ High in Protein
+ Gluten Free
+ Dairy Free
+ Soy Free
+ Refined Sugar Free
+ Good brain food

*** Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray 2013.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

Photo thanks to Rock’n Raw Photos – Raw and Unedited

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Liana Werner-Gray