• 4servings
  • 100calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B12, H
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4-3/4 oz. (1 cup) brown rice flour

  2. 1-1/2 oz. (1/3 cup) almond meal

  3. 1 Tbs. cornstarch

  4. 2 tsp. baking powder

  5. 1/2 tsp. table salt

  6. 1 cup low-fat buttermilk

  7. 2 large eggs

  8. 1 Tbs. canola oil

  9. 1 Tbs. honey

  10. 1 tsp. pure vanilla extract

  11. Cooking spray

  12. Pure maple syrup, for serving

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200°F.

  2. In a large bowl, whisk the brown rice flour, almond meal, cornstarch, baking powder, and salt. In a medium bowl, whisk the buttermilk, eggs, canola oil, honey, and vanilla. Stir the wet ingredients into the dry ingredients until combined.

  3. Coat a large nonstick griddle or skillet with cooking spray and heat over medium-low heat until hot. Working in batches, ladle a scant 1/4 cup of the batter per pancake onto the griddle or skillet, leaving a few inches of space between each to allow for spreading. Cook until golden-brown on the bottom and beginning to dry around the edges, 1 to 2 minutes. Flip and cook the pancakes until the other side is golden-brown, 1 to 2 minutes more. Transfer to a large baking sheet and keep warm in the oven. Spray the griddle with a fresh coating of oil between each batch.

  4. Serve the pancakes with the maple syrup.


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