Wishing you a fabulous weekend.
PS. Recipe for the blueberry lemon zest pancakes is below. As always, they're gluten/dairy -free :)
In a bowl, mix together:
1 c. rice flour
1/3 c. potato starch (not potato flour!)
3 tablespoons tapioca flour
1 tablespoon sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
2 eggs
1 ½ cups coconut milk (or any milk sub)
3 tablespoons canola oil
Add in:
1 c. blueberries (fresh or thawed)
½ tablespoon lemon zest
- Heat a large skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Note: I make a huge batch of these and then freeze the remaining cakes in freezer bags. They are the perfect on-the-go breakfast! No need to let thaw- just take them directly from the freezer to the microwave for 1 min.
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