BROWN RICE PANCAKES WITH JUNIPER BERRIES
Ready In: 40 mins
Serves: 8-10
Ingredients
- 1⁄2 cup sugar for syrup (or sweetener of choice)
- 1⁄2 cup water
- 2 tablespoons lemon juice
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup brown rice flour
- 1 teaspoon baking powder
- 2 eggs
- 1 tablespoon coconut oil (or oil of choice)
- 1 tablespoon pure maple syrup
- 3⁄4 cup almond milk
Directions
- In a saucepan over medium heat, combine the juniper berries, ½ cup of water, sugar and lemon juice. Stir and bring to a light boil.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
- Slowly stir the corn starch into the juniper berries. Simmer until the sauce is thick enough to coat the back of a metal spoon.
- Remove from heat and gently stir in vanilla and lemon zest.
- In a large bowl, combine all dry ingredients. In a separate bowl, whisk together the eggs, almond milk, oil, maple syrup and vanilla. Pour into the dry ingredients and stir just until combined (batter should be slightly lumpy).
- Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan (cast iron skillet preferred). Top with juniper berry sauce and powdered sugar.
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