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Easy Gluten-Free Rice Pancakes

This vegan, gluten-free, low in sugar, recipe is super simple and really tasty. You’ll get in a healthy dose of those complex carbs for energy, while still being able to enjoy some delicious pancakes.

This recipe was developed by Catherine Sugrue, a Certified Holistic Nutritionist as well as a Editing Contributor of the lifestyle site, Edit Seven. Check her article out here: editseven.ca!

rice pancake Edit Seven






Ingredients

  • 1-1/2 cups brown rice
  • 1/2 cup quinoa
  • 2 cups water
  • 1 ripe pear or apple, cored and chopped
  • 2 tbsp hemp hearts
  • 2 tbsp coconut sugar
  • pinch cinnamon
  • pinch sea salt
  • 1/2 tsp coconut oil

Directions

  1. The night before you’re ready to make them, rinse rice and quinoa separately.
  2. In separate glass jars, soak rice and quinoa in water overnight.
  3. In a blender, add in the rice and quinoa along with the soaking water.
  4. Add chopped apple or pear, hemp hearts, coconut sugar, cinnamon and sea salt.
  5. Blend until smooth. In medium-sized pan on med-high heat, add coconut oil to heat.
  6. Pour pancake-sized amounts of mixture into the pan and cook until both sides are golden brown.
  7.  Be sure that they’re well-cooked and that they are not raw in the middle – I find that the texture gets a bit funny if they’re not well done.

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