Rice Pancakes | Lorna Vanderhaeghe

Ingredients

• 1 ¾ cups (425 mL) brown rice flour
• ¼ cup (50 mL) tapioca or arrowroot starch
• 1-2 Tbsp (15-30 mL) liquid honey
• 2 cups (500 mL) almond, hemp, or brown rice milk
• 3 Tbsp (45 mL) avocado oil or melted butter