Mother’s Day is coming up quick. I’m pretty stoked because my cute little family plans a yummy breakfast in bed celebration for me. Flowers, fruit, muffins, omelet, potatoes, and pancakes.
Quoting Zoe from Nurse Betty (from Showtime), “Pancakes make me want to dance!”
Then she goes into the “running man.” Just love that.
If pancakes make you happy like me, then have your family make you these beauties for Sunday:
1 3/4 cup of brown rice flour
1/4 cup almond flour (meal)
1/4 cup buckwheat flour
1/4 cup tapioca flour (starch)
1/4 tsp. of xanthan gum
1/4 tsp. of sea salt
1 cup coconut (or almond milk; I used almond)
1 cup filtered water
Egg replacer for 2 eggs (I used Ener-G or you can use 2 eggs)
3 Tbsp. of coconut oil
1 tsp. of almond extract
- Whisk together the dry ingredients in a large bowl.
- Add in the wet ingredients. Beat until the batter is smooth, not lumpy or too thick.
- Put the griddle on medium heat.
- Pour a scoop of pancake batter (I used a ladle) on to the griddle. Repeat until you fit as many scoops on the griddle.
- After about 1-2 minutes (look for tiny bubbles in the batter), flip the pancakes with your spatula. Cook about one more minute or until firm.
- Add maple syrup, fruit, or honey for a nice topping.
Note: I didn’t have agave or honey, but I suggest adding 1 Tbsp. to the wet ingredients if you want more sweetness. These were pretty sweet as it is, but go for it if you want to.
If you’re a mama, I wish you a beautiful Mother’s Day!
What are you plans for the special day?