What is it about pancakes that makes them so warm and comforting? For General Conference this morning, I wanted to make a special breakfast. I recently realized that I could have brown rice flour. I didn’t think I could have any flours yet because I haven’t tested them yet, but realized that brown rice flour should be totally fine since I know that brown rice doesn’t bother me whatsoever. :) It is one of those hypoallergenic foods that most everyone can tolerate….which is true for me too. Because it is so well tolerated by me, even on bad days, it is one of my favorite comfort foods.

Anyway, as I realized recently that I could have brown rice flour, I became excited and thought of what I could make with just brown rice flour that would still taste ok…since GF flours do not taste the greatest most often on their own. I remembered a recipe I had used for crepes one time that had just used brown rice flour….Thinking about this lead me to think of just warm, comforting hearty pancakes. So I began searching. I found several recipes for pancakes made with brown rice flour but most had other flours and or ingredients that I couldn’t yet. Finally, I found this one and tweaked it to fit my needs.



These are good size pancakes…this is the one I ate…it filled up the whole plate (except for the wide rim). :)

It turned out great! These pancakes are super hearty, reminding me of whole wheat pancakes. They are a tiny, itsy bit grainy, but barely so. Especially when you add the banana syrup that I came up with due to a moment of inspiration. :) They are very filling and you will most likely only need one medium-large one (like the one in the photo above) to be full.

Also, these are very frugal pancakes and syrup to make! :) They are also very thick and puffy! :) You could definitely play around with this recipe to make different variations…like blueberry pancakes, for example! :)

Basic but Hearty Brown Rice Flour Pancakes (with Healthy Banana Syrup)

by Ariana Anderson, based off this recipe from Wallet-Friendly Wellness

Ingredients:

2 c. brown rice flour***

1/2 T. baking soda

1 t. sea salt

1 t. cinnamon

20 drops vanilla crème stevia

3 eggs (preferably free-range)

1-3/4 c. rice milk (or other dairy/non-dairy milk)

Directions:

Heat and oil frying pan (I used my cast-iron pan.)  on the stove to about about 3.5 or halfway between low and medium. Mix wet ingredients together.  Add dry ingredients, mixing well. Pour desired amount of batter (more for bigger pancakes, less for smaller) into warmed pan. Let cook for approximately 3-5 minutes or until you can easy stick your spatula underneath the pancake to fill it over. Cook another 2-3 minutes. Repeat for remaining batter. Serve topped with my healthy and delicious banana syrup (below)  or other desired compliments like maple syrup, honey, agave nectar, fresh fruit, etc.

*** If you aren't allergic to gluten, try whole wheat instead of brown rice flour. Or, you can purchase it or make it by grinding some brown rice in your wheat grinder!

Makes about 7 large, hearty pancakes…which are very filling. Serves 6-7.



(My stack of pancakes…minus the one I ate. :) See how thick they are?)



Pancake with banana syrup! mmmm

Healthy, but Delicious Banana Syrup

by Ariana Anderson

The inspiration for this syrup comes from the fact that I haven’t really tested honey, maple syrup, or agave, yet. When I did have maple syrup, I found that I just binged on it. :( So, I’ve stayed away from all of that. The only thing that I do ok with is stevia and fruit. I thought about putting banana slices on top, but wanted something more…syrupy…which is how I came up with the simple recipe below.

Ingredients: 1 ripe banana per pancake/person

Directions: Break your banana in thirds. Throw it in the blender. Whirl it around until it is syrupy, with a few chunks left. Pour over pancake. Enjoy!

This is linked to Slightly Indulgent Tuesdays.