It’s Friday! And boy is the year going by pretty fast! Now I have to start making plans for my trip to Paris in the winter, and suddenly five months doesn’t seem so far away! It’s a bitter sweet feeling because as much as I am looking forward to my vacay, I still need to enjoy my summer! Well, these yummy twist on pancakes is a great way to start 😉 Have an awesome Friday everyone! Mhuaz!

Recipe: makes/serves 12

1 cup brown rice flour
1 cup unsweetened almond milk
5 organic cage free eggs
1 tsp organic pure vanilla extract
1/2 tsp sea salt
1/2 tsp orange zest
1/4 cup organic virgin coconut oil

Pre-heat oven to 400°F.

Mix all ingredients in a bowl except for coconut oil. Make sure there are no flour lumps left in your batter.

Slowly add in the coconut oil and mix the batter until smooth.

Using a 1/4 measuring cup, distribute batter into muffin tins until half way full.

Bake for 15 minutes or until the top is slightly brown and puffy.

When ready, remove from the oven and let it cool for 2-3 minutes, or until the top sinks and forms a mini cup.

Top with my blueberry jam recipe (type it in the search bar to locate it) or fruit spread of choice.


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