1/2 c. brown rice flour
1 tsp baking soda
1/2 tsp salt
1 c. almond yogurt or greek yogurt
3 Tbsp of soaked chia (soaked for 20 minutes) or 2 eggs
1/2 tsp vanilla extract
1 tsp Thai coconut sugar
1/2 tsp cinnamon
Mix dry ingredients with exception of cinnamon in bowl.
Add wet ingredients and whisk. Batter should be smooth.
Add cinnamon to smooth batter.
Melt coconut oil into skillet under medium low heat.
Place one small ladle of batter into skillet to cook.
Top with your favorite pancake topping (Raw almond butter, cinnamon and maple syrup shown in picture).
The Health Benefits of This Breakfast
Brown Rice Flour is gluten free, has 11.42 grams of protein and 7.3 grams of fiber.(1) If this recipe is prepared vegan, the almond yogurt increases healthy fats and protein. Adding chia seeds instead of egg adds omega 3 fatty acids, fiber, manganese, phosphorus and protein. (2)
Sources for this article include
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