This is one more recipe from Jewish cuisine. To prepare it you may use homemade almond milk or store–bought almond milk or regular milk. I also use some brown rice flour, and add honey, not sugar.
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 3 large or extra large eggs
- pinch unrefined sea salt, Celtic salt, or Himalayan salt
- 1 teaspoon baking powder
- 2/3 cup almond milk (I used homemade) or half almond milk, half water
- 1 tablespoon mild–tasting honey or 4 teaspoons Sucanat dissolved in the almond milk, egg mixture
- extra–virgin olive oil
- crushed or chopped walnuts
- Mix dry ingredients in one bowl, wet ingredients in another. Combine, stir, and let sit for one hour or more (refrigerated).
- Heat oil on medium heat in frying pan (careful, don’t burn oil). Depending on the size pancakes you’d like, use 1/3 or 1/4 cup measures. Drop onto hot oil and fry on one side, then flip. (These cook very quickly).
- Serve, stacked, drizzled with honey and sprinkled with walnuts and cinnamon.