Pancakes have always been on the top of my food list. They are staple for sure! Most mornings I wake up craving them. When I began learning about nutrition I started experimenting with several different “healthier” flours. I have discovered that, after many trial and error situations, that brown rice flour is my favorite.
I started out by switching from all-purpose flour to whole wheat. Good first step but not the very best. Then I started experimenting with gluten free flours. Almond flour was first. Woah, that’s a lot of ground up almonds in one cup of flour. No one needs that many nuts in any recipe. Next came coconut flour. In most cases, you have to use a lot of eggs in this flour and I didn’t really care for the texture. After that, I tried oat flour. I like oat flour, I use it occasionally in recipes, and it’s really soft but tends to not do as well in muffins or more dense situations. So, this is why my go-to gluten-free, always good for you flour is brown rice. It has a great texture, absorbs moisture but not too much, and taste so delicious. These pancakes just might be my very favorite.