Gluten-Free Pancakes

This recipe courtesy of Kimberly Wilson, from her cookbook, Eat Better, Live Richer


  • 1 cup Bob's Red Mill brown rice flour
  • 1/2 teaspoon sea salt
  • 1/4 cup dark brown sugar
  • 1/4 cup extra light virgin olive oil
  • 1 egg
  • 1/2 cup milk
  • 1/8 teaspoon vanilla extract


  1. Place all ingredients into Magic bullet, blend for 1 minute.
  2. Pour batter in 3-inch circles on heated pan sprayed with non-stick cooking spray.
  3. Cook on medium heat until top begins to look dry, flip over and brown both sides.
  4. Serve warm with your favorite toppings.


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