Pancakes can be a really healthy snack, particularly if you avoid using white flour, sugar, cow’s milk and similar refined ingredients. The following recipe is delicious when served warm with a little (real) maple syrup and a few blueberries.
I used to make the white flour pancakes, but now prefer to make them with brown rice flour and tapioca flour. You can get these ingredients from your local health food shop. Try it, great for kids lunch boxes as well!
- 1 cup brown rice flour
- 1/2 cup tapioca flour
- 1/4 cup potato starch
- 1½ teaspoon baking soda
- 2 tablespoon baking powder. (Baking soda generally has corn in it. If you have a corn allergy, you can make a corn-free one with cream of tarter, baking soda and arrowroot, which works perfectly.)
- 2-3 tablespoon olive oil 1/4 cup goat milk protein powder (depending on how much protein you want). I use rice protein powder which works)
- 1/2 teaspoon Stevia powder (optional)
- 1+ cup water–to taste,
- Add water, depending on thickness desired
- mix well and drop into pan and brown on both sides, etc…