Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 12 servings
3 eggs, lightly beaten
1⁄2 cup milk
1 Tablespoon canola oil, plus more for the pan
1 cup brown rice flour
3 Tablespoons sugar
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup cooked brown rice
Fresh fruit and maple syrup
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These gluten-free pancakes are tender and just a little sweet. Try sprinkling them with some blueberries before you flip them over. Serve with fruit preserves, pure maple syrup, or Greek yogurt.
Directions
1. In a large bowl, whisk the eggs, milk, and 1 Tablespoon oil until foamy. Beat in the rice flour, sugar, baking powder, salt, cinnamon, and vanilla.
2. Stir in the rice until well-coated.
3. Lightly oil a skillet or a stovetop griddle. Preheat it over medium. Pour about 1⁄4 cup of batter onto the pan for each pancake. Cook until lightly browned on one side, then turn and cook on the other side.
Per Serving:
Calories: 149
Carbohydrates: 26 g
Fat: 3 g
Protein: 4 g
Fiber: 1 g
