We’re making breakfast on the blog today and I couldn’t be more excited about it!
How much do you love pancakes?!? I absolutely adore pancakes— though for some reason, we don’t eat them very often. They’re more of a “i’ve got the day off so let’s have a special treat” kind of breakfast in my house, but that definitely needs to change. Especially when they’re as healthy as these babies are!
Toasted coconut. Blueberries. Brown rice flour. All whipped up and on your table in under 20 minutes. Now that’s the kind of motivation I need to make this pancake thing a habit!
Today officially wraps up my “gluten balance month”— where I’ve been featuring Bob’s Red Mill’s gluten free flours as alternatives and substitutions in a variety of different recipes (click here to check out my first post in the series). Let’s reflect, shall we?
I’ve shared new ways to use grain-free Garbanzo Fava Flour with this Rosemary Chickpea Flatbread and Mediterranean Chickpea Flatbread Pizza. I’ve professed my love for Gluten Free 1:1 All Purpose Flour with these Raspberry Zucchini Gluten Free Muffins. I’ve strayed out-of-the-box with Teff Flour in these Gluten Free Brownies with Peanut Butter Mousse. And finally, we’re trying out Brown Rice Flour in these decadent pancakes today! I’d say it was a successful month!
But wait, we haven’t even gotten to the good part yet…
We’re doing a gluten free GIVEAWAY!! Bob’s Red Mill and I are giving away the 4 gluten free flours I’ve featured this month to one lucky reader out there! Just complete the Rafflecopter below and you’ll be entered to win 1 package of each: Gluten Free 1:1, Brown Rice Flour, Teff Flour, and Garbanzo Fava Flour! Please note, you must live in the US or Canada to win the giveaway. The giveaway ends on Monday, April 4th at midnight EST.
A big thank you to Bob’s Red Mill for supplying me with their gluten-free flours for this month of wheat-free recipes!