1 ½ Cup Brown Rice Flour
1 Tablespoon Baking Powder
1 Teaspoon Pure Sea Salt
½ Teaspoon Xantham Gum
1 Heaping Tablespoon Raw Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 Cup Original Almond Milk
1 Cup Blueberries (optional)
Combine rice flour, baking powder, salt and xantham gum.
In a separate bowl, beat egg with vanilla and almond milk. Add this wet mixture to the dry. Fold in blueberries if desired.
Use a tablespoon to transfer batter into a pan over medium-low heat. (I found silver dollar pancakes handle better and the kids love them.) Allow the cake to bubble then flip, remove when golden brown on each side.
Serve with Earth Balance Natural Buttery Spread- original and homemade Pancake Syrup or 100% maple syrup.
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