*Lemon brown rice pancakes

1 cup brown rice flour
1/2 fresh squeezed lemon
1-2 T lemon rind
water (as needed for thickness) I like them lite
1/4 cup (estimated) ghee or coconut oil
1/2 tsp all spice
and unsalted *butter for the pan, if you add baking powder and put these in muffin tins they are great with or without stevia

bake @ 350 for about 1/2 hour (test at 25 minutes)
Original Post
Wendy,
I'm not sure but I made a batch of chocolate cup cakes for my daugher over the weekend and i used 1/2 tsp of powder and soda and they rose wonderfully. my batter was only about a cup of dry ingredients so if that helps with the other recipe that's great. i'm not great at measuring i just sort of go with the moments.

p.s. i made cashew butter chocolate cup cakes for the little one and she seems to like it.

ruthie
hope this helps... i'd still rather have a banana or something natural and healthy. Big Grin
Just wanted to let everyone know that I tried making the muffins. I changed a few things I did't have all spice, so I added 1/4 t. nutmeg and 1/2 t. cinn, I think I could have added more I also added 1 t. stevia/chicolin, but they still didn't turn out very sweet. I added 1/2 t. baking powder and soda. I thinned them out with water until the consistency was about like cake batter.

The are okay, they baked well, stayed together and came out of the muffin pan fine, but I think they need a little more work. They taste alot like flour.

I am excited about trying the pancake version. I think they will probably turn out better. I am trying to dream up a lemon sauce that we could have on top of them.

If you fill six muffin cups evenly you will probably need to bake them about 15-20 min.

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