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Gluten-Free Cinnamon Blueberry Rice Flour Pancakes

Created by the NOW® Culinary Innovation Team

1 ½ cup Living Now™ White Rice Flour
1 tsp NOW® Real Food™ Organic Light Agave Nectar
1 tsp baking powder
½ tsp cinnamon
½ cup blueberries
1 egg
1 tsp NOW® Real Food™ Organic Virgin Coconut Oil
1 tsp NOW® Real Food™ Organic Vanilla Extract
½ tsp sea salt
1 cup milk
2 tsp NOW® Real Food™ Grade A Maple Syrup


1) In a bowl whisk egg with 1 tsp of light agave nectar, vanilla, and milk.
2) In a separate bowl combine white rice flour, baking powder, cinnamon, and sea salt.
3) Combine the dry ingredients to the wet ingredients until fully incorporated.
4) Add blueberries and mix.
5) In a sauté pan melt 1 tsp of coconut oil on medium low heat.
6) Add ½ cup of gluten free pancake mix and cook until golden brown ( approx 2-3 min).
7) Flip the pancake and cook until golden brown (1-2min).
8) Serve with NOW Grade A Maple Syrup.

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