2 cups cooked Riceland Brown Rice, cooled
1 cup milk
1 whole egg
1 tablespoon powdered sugar
1 tablespoon baking powder
1/3 cup tapioca OR corn starch
2 tablespoons coconut flour
Heat a griddle over medium-low heat.
Combine all of the ingredients except the coconut flour in a high-speed blender or food processor.
Blend or process until smooth.
Pour the mixture into a mixing bowl and then whisk in the coconut flour.
When the griddle is hot, gently grease it with butter or coconut oil and then pour the batter about 1/4-cup at a time onto the griddle.
Cook for 3-4 minutes per side; this may seem a little longer than normal, but the internal texture will be too chewy if you don’t.
When the outside of the pancakes are golden and crisp, remove from the griddle and repeat.
Serve hot with desired toppings.