Namaste,
Ma loves breakfast and this is one of Ma’s favorites !
They are quick and simple and gluten free.
Enjoy !!!
Love Swami Rudra Das
Ingredients & Utensils
- 1 cup White Rice Flour – Organic – (Bob’s Red Mill)
- 1/2 Tablespoon baking powder – Organic / Non-GMO
- 1/4 teaspoon sea salt
- 1 cup Yogurt Non-Fat – Organic
- 3 Eggs – Organic ( medium to large in size)
- 1 teaspoon Vanilla Extract – Organic
- 1 package Blueberries – Organic – fresh or frozen
- Vegetable Oil – Organic
- Butter Salted – Organic
- Maple syrup – Organic
- Skillet – cast iron or other
- Mixing bowl
- Measuring cup
- Measuring Spoons
- Whisk
Directions:
Step 1: Mix the batter
In a mixing bowl measure the rice flour, salt, & baking powder.
Whisk the dry ingredients so they are incorporated.
Make a well in the center of the dry ingredients and add the yogurt, eggs, & vanilla.
Whisk vigorously to make a creamy batter.
It will be a thick batter, this is good, you can add a teaspoon of water if you want, but leave it thick.
Step 2: Heat you skillet and make pancakes
Heat your skillet to medium hot, coat the pan with a little oil.
With a spoon, drop portions of pancakes into the pan.
Put blueberries on top of pancake in the skillet, they will sink into the pancake.
When you see little bubbles on top of pancake and it is golden brown on the bottom, flip them.
They are done in another 1 – 2 minutes.
Place on a platter and put cold slices of butter on top and serve with maple syrup or honey or any syrup you like.
One of the keys to good pancakes is pan temperature. You want it hot enough to give a nice golden color but not burnt.
The other biggest key, the butter. I like cold salted butter on pancakes.
Because really, what is better than butter on pancakes.
The pancake is simply a vehicle for butter !!! 🙂
Enjoy !!!
Love Swami Rudra Das