Spinach pancakes (gluten-free)




This is my favorite pancake recipe, with lots of variations.

Base Recipe

1 c brown rice flour
1 c almond flour
1 c tapioca flour
1 egg
1 c water
fistful of spinach

1.  Blend all ingredients and mix until smooth.

2. Heat pan on medium heat and drizzle with coconut oil, as often as necessary.  Pour about 6″ of batter onto pan.  Cook until edge is dry and bottom can be easily flipped.  Flip pancake and cook other side until golden brown.  Remove to a plate.  Repeat with remaining batter.  Stack finished pancakes on top of one another to keep warm.

3.  Serve with favorite toppings such as warmed fruits and honey.