Pancakes with Sparkling Blueberry Juice
Serving Size: 10 – 12
This recipe is from our “All About Breakfast” episode of Double Take Diets
1 cup brown rice flour
1/2 cup almond flour
1/2 cup potato starch
3 tsp baking soda
pinch of salt
2 large eggs
2 Tbsp melted butter
1 cup sparkling blueberry juice
Sift together flours, baking soda, and a pinch of salt into a medium mixing bowl. In a separate bowl whisk together eggs, melted butter (make sure it is at room temperature!), and sparkling blueberry juice. Pour the liquid ingredients into the bowl with the dry ingredients and mix until you have a smooth batter.
Pour a 1/4 cup of the pancake batter onto a griddle or hot oiled non-stick pan. Use a measuring cup to ensure that the pancakes are all uniform.
These gluten free recipes are from our “All About Breakfast” Episode of Double Take Diets.