Pancakes for breakfast on a weekend morning always feel like a special treat to me. This recipe is simple to put together and cooks up into delicious crispy-on-the-outside, moist-on-the-inside pancakes. These pancakes can be topped with butter and maple syrup,
or they can be fancied up with sweetened whipped cream and fruit.
Makes ~12 pancakes
2 Tb nutrient-dense butter, melted
1 cup plus 2 Tb white rice flour
1/4 cup tapioca starch
1/2 tsp baking soda
1/2 Tb organic sugar
1/4 tsp finely ground celtic sea salt
2 eggs, preferably from pastured hens
1&1/4 cup whole milk kefir (or substitute buttermilk)
Additional nutrient-dense butter, for cooking the pancakes
Melt 2 Tb butter in a small saucepan. Turn off heat and allow it to cool a bit.
Combine the white rice flour, tapioca starch, baking soda, sugar, and salt in a medium-sized bowl. Whisk to combine.
In a small bowl, beat two eggs with a fork. Add the milk kefir and stir well to combine.
Mix in the 2 Tb melted butter.
Set aside the pancake batter for 10 minutes. In the meantime, you can prepare any desired toppings such as fruit or sweetened whipped cream.
Heat a heavy-bottomed skillet over medium heat. I like to use a cast iron skillet to cook