GFCF Protein Pancakes: Recipe of the Week

1 Cup Brown Rice Flour
½ Cup Quino Flakes
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 Strawberries chopped (optional)

Combine rice flour, quino flakes, baking powder, salt and xantham gum.

In a separate bowl, whisk egg with vanilla and almond milk. Add this wet mixture to the dry.

Fold in fruit if desired.

Use a tablespoon to transfer batter into a pan over medium-low heat. Allow the cake to bubble then flip, remove when golden brown on each side.

Serve with Earth Balance Natural Buttery Spread- original and 100% maple syrup.