INGREDIENTS

1 1/2 cups of P.A.N. Pre-cooked Yellow Corn Flour
1/4 cup of whole grain rice flour (or gluten-free all-purpose flour).
2 teaspoons of baking powder.
1/2 teaspoon of salt.
2 teaspoons of liquid stevia.
2 beaten eggs.
1 cup of almond milk (or other non-dairy milk).
4 tablespoons of melted coconut oil.
1 teaspoon of pure vanilla extract.
Maple syrup or honey, for drizzling over the pancakes.
Jam of your choice, for serving.

PREPARATION

1
Mix the P.A.N. Pre-cooked Yellow Corn Flour, whole grain rice flour, baking powder, and salt. Beat well to combine.
2
Add the liquid stevia, eggs, almond milk, melted coconut oil, and vanilla extract.
3
Add the liquid stevia, eggs, almond milk, melted coconut oil, and vanilla extract.
4
Beat well until you get a smooth but thick pancake batter (it should be thick yet still pourable).
5
Heat a non-stick pan over medium heat and grease it with coconut oil.
6
Pour 1/4 cup of batter into the center of the pan and cook without stirring for about 2 minutes, until bubbles begin to form on the top and the surface is no longer shiny. Flip the pancake with a spatula and cook for 1 more minute until the bottom is also cooked.
7
Repeat the process until all the batter is used.
8
Serve the pancakes with jam and a generous drizzle of maple syrup or honey.