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Brown Rice Pancakes With Juniper Berries

Raw Spices


If the juniper berry sauce is not sweet enough to your likeness, simply add in additional sugar. Also, if the sauce is too thick, stir in water slowly. Too much water will thin the taste, requiring you to add additional sugar which can tarnish the taste overall.

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20 Min
1 Hr


1/2 c
sugar (or sweetener of choice) for syrup
1/2 c
2 Tbsp
lemon juice
1/2 Tbsp
vanilla extract
1 Tbsp
lemon zest
1 c
brown rice flour
1 Tbsp
baking powder
1 Tbsp
coconut oil (or oil of choice)
1 Tbsp
pure maple syrup
3/4 c
almond milk


1In a saucepan over medium heat, combine the juniper berries, ½ cup of water, sugar and lemon juice. Stir and bring to a light boil.
2In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
3Slowly stir the corn starch into the juniper berries. Simmer until the sauce is thick enough to coat the back of a metal spoon.
4Remove from heat and gently stir in vanilla and lemon zest.
5In a large bowl, combine all dry ingredients. In a separate bowl, whisk together the eggs, almond milk, oil, maple syrup and vanilla. Pour into the dry ingredients and stir just until combined (batter should be slightly lumpy).
6Let the pancake batter rest for 20 minutes before cooking the pancakes on a griddle or in a large pan (cast iron skillet preferred). Top with juniper berry sauce and powdered sugar.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Soy Free