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Gluten Free Maple Rose Pancakes by The Allergy Chef

Fluffy Gluten Free Maple Rose Pancakes (Vegan, Top 8)

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Ingredients

Part 1

  • 180 g Sorghum Flour, superfine
  • 100 g Brown Rice Flour, superfine
  • 85 g Organic Maple Sugar
  • 6 tsp Arrowroot
  • 4 tsp Baking Powder
  • 1/2 tsp Sea Salt

Part 2

  • 450 mL Milk of Choice (16 ounces)
  • 3 TBSP Organic Extra Virgin Olive Oil
  • 2 TBSP Rose Water
  • 1 TBSP Organic Apple Cider Vinegar
  • 2 tsp Organic Vanilla Extract
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