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Shaunie Cakes

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Delicious, nutritious, gluten-free hotcakes

Ingredients

Scale
  • 1 cup fine ground almonds
  • 1 cup brown rice flour
  • 1 tbsp turbinado sugar
  • 1/2 tsp sea salt
  • 2 eggs
  • 1 cup coconut milk

Instructions

  1. In a medium-size mixing bowl or large glass measuring cup, whisk together your dry ingredients
    In a separate bowl, whisk together the wet ingredients until the egg is broken up (this will prevent overmixing in the next step)
    .Mix dry ingredients with wet ingredients
    Add the wet ingredients to the bowl with the dry ingredients. Stir them together until you stop seeing flour. Remember to not overmix, which makes the batter tough.

    Tip: Keep a few lumps in your batter to keep the pancakes tender.  
    Pre-heat the pan or skillet
    Turn your stove to medium-high heat and place a large skillet or griddle on the burner.

    Tip: To test for temperature, sprinkle a few drops of water on the pan. It’s hot enough when the droplets bubble up and evaporate.  
    Add oil to pan
    Moisten a paper towel with vegetable oil and use it to lightly wipe the bottom of the pan. This will keep the pancakes from sticking.
    Pour the batter into the pan
    For each pancake, gently pour 1/3 to 1/2 cup of batter into the pan, using a ladle or a measuring cup. Use a spoon to spread the batter into a circle.

    Tip: Add pancake fillings, like bananas or sliced peaches, in the circles of batter.  
    Flip the pancakes when the bubbles burst
    Once bubbles begin to pop in the pancake’s center, it’s ready to be turned. Insert the entire spatula under the pancake’s middle. Lift the pancake quickly about an inch off the pan’s surface and flip it over.

Notes

Serve with fresh fruit, real maple syrup, and whipped coconut milk.

Find it online: https://shaunie.life/2019/08/20/hotcakes/