This is one of our family favorites which we enjoy every Saturday morning. We went without these for quite awhile until we figured out how to adapt them to meet our diets. Now I would say our allergen-free version is just as good as the original! We like to top it with fresh berries and drizzle with agave nectar or pure maple syrup. Enjoy.
German Pancakes
6 eggs
1 cup rice milk
1 cup brown rice flour
1 tsp. xanthan gum
1/2 tsp. sea salt (optional)
6 Tbsp. virgin coconut oil
Add eggs to mixing bowl. Beat until fluffy. Add rice milk, flour, xanthan gum & sea salt. Mix on low, just until flour is mixed in. Melt coconut oil in 9x13 baking dish. Pour batter in, stir gently with melted coconut oil. Bake at 375 degrees for 12-15 minutes until light golden brown. Sprinkle lightly with powdered sugar.
6 eggs
1 cup rice milk
1 cup brown rice flour
1 tsp. xanthan gum
1/2 tsp. sea salt (optional)
6 Tbsp. virgin coconut oil
Add eggs to mixing bowl. Beat until fluffy. Add rice milk, flour, xanthan gum & sea salt. Mix on low, just until flour is mixed in. Melt coconut oil in 9x13 baking dish. Pour batter in, stir gently with melted coconut oil. Bake at 375 degrees for 12-15 minutes until light golden brown. Sprinkle lightly with powdered sugar.
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