Healthy Morning Treat: Gluten-Free, Sugar-Free Pancakes with a Twist

Brown Rice Flour Pancakes with Raw Honey

Ingredients:

- 1 ½ cups brown rice flour

- 2 eggs

- 1-2 cups plant milk (adjust for desired consistency)

- 3 ½ teaspoons baking powder

- 3 tablespoons plant butter or coconut oil, melted

- 4 tablespoons raw honey

Directions:

1. Prepare the Batter:

   - In a large mixing bowl, combine the brown rice flour and baking powder. Mix well to ensure the baking powder is evenly distributed throughout the flour.

   - In a separate bowl, whisk together the eggs and plant milk until fully combined.

   - Gradually add the wet ingredients to the dry mixture, stirring constantly to avoid lumps. Adjust the amount of plant milk to achieve your preferred batter consistency. For thinner pancakes, add more milk; for thicker pancakes, use less.

2. Incorporate the Fat and Sweetener:

   - Melt the plant butter or coconut oil and add it to the batter, stirring until fully incorporated.

   - Add the raw honey and mix well. The honey will add natural sweetness, making these pancakes delicious without refined sugars.

3. Cook the Pancakes:

   - Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a small amount of plant butter or coconut oil.

   - Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges begin to look set, about 2-3 minutes.

   - Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown.

4. Serve:

   - Serve the pancakes warm with your favorite toppings. Fresh fruit, more raw honey, or a drizzle of pure maple syrup would complement these pancakes beautifully.

Enjoy these gluten-free, sugar-free pancakes as a wholesome and delicious start to your day!