Sunday, 12 July 2009

• GFCF Protein Pancakes: Recipe of the Week

  
  
  
  
  
  
  
  
  
  
  
  
  
  Ingredients:
  

  • 1 Cup Brown Rice Flour
  • ½ Cup Quino Flakes
  • 1 Tablespoon Baking Powder
  • 1 Teaspoon Pure Sea Salt
  • ½ Teaspoon Xantham Gum
  • 1 Heaping Tablespoon Raw Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Original Almond Milk
  • 1 Cup Strawberries chopped (optional)

  
  

  
  Combine rice flour, quino flakes, baking powder, salt and xantham gum.

  
  In a separate bowl, whisk egg with vanilla and almond milk. Add this wet mixture to the dry.

  
  

  Fold in fruit if desired.

  
  Use a tablespoon to transfer batter into a pan over medium-low heat. Allow the cake to bubble then flip, remove when golden brown on each side.

  
  Serve with Earth Balance Natural Buttery Spread- original and 100% maple syrup.
  
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  Have a Gluten Free Casein Free Recipe?  Let us know.
  

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