1 egg or 2 egg whites, lightly beaten
1/8 – ¼ cup honey
1 cup white rice flour (Lavonne recommends ½ c white rice flour, ¼
c potato starch flour, and ¼ c pumpkin seed flour)
½ cup coconut – shredded or flour (shredded makes it chewy)
½ tsp baking soda
Approximately ½ cup water
Lightly beat egg and honey until blended and frothy. Add rice flour, coconut,
and baking soda and blend together. Add ½ cup water and stir. If the
mixture is too thick, add small amounts of water until you get the consistency
you want. I usually mix until the consistency is spoonable onto the griddle,
then spread it a little with the back of my spoon – a little thicker than
regular pancake batter – but a thinner batter will give you a thinner
pancake that is not as dense. (To compare, cook half the batter, then add water
and cook remaining batter.) Small silver-dollar size pancakes work best. Cook
until brown on both sides. TIP: Grease the pan with ghee to give them a beautiful
golden color.