Pancake di Riso

Pancake di Riso are fluffy, gluten-free pancakes made from rice flour, perfect for a light and healthy Italian brunch. Topped with fresh fruits and a drizzle of honey, they offer a delightful combination of flavors and textures.

Ingredients

• Rice flour - 100 grams
• Almond milk - 200 ml
• Eggs - 2 large
• Honey - 1 tablespoon
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Coconut oil - for cooking
• Fresh berries (e.g., blueberries, strawberries) - 100 grams

Steps

1. In a mixing bowl, whisk together the rice flour, baking powder, and salt.
2. In another bowl, beat the eggs and then add the almond milk and honey, mixing well.
3. Combine the wet ingredients with the dry ingredients until just mixed; do not overmix.
4. Heat a non-stick skillet over medium heat and add a small amount of coconut oil.
5. Pour about 1/4 cup of the batter onto the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes).
6. Flip the pancakes and cook for an additional 2-3 minutes until they are golden brown.
7. Serve warm, topped with fresh berries and a drizzle of honey.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 180 mg
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Gluten-free alternative suitable for those with gluten intolerance.
• Rich in protein and healthy fats from eggs and almond milk.

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