|gluten free pancakes|
This is one of my favorite gluten free recipes created by my mom. Most people can't tell the difference between these and pancakes made with wheat flour. This recipe also makes amazing waffles!
These go great with homemade coconut cream sauce (recipe here) and peaches.
(makes about 4-5 medium sized pancakes)
1/2 cup light flour blend (or your favorite gf flour blend)
1 tsp baking powder
1 tsp sugar
2 dashes salt
2 Tbsp oil
1/3-1/2 cup milk (depending on how thick/thin you like your pancakes - I usually add 1/2 c milk and they turn out more like flapjacks)
Mix together all dry ingredients in a bowl.
Beat egg in a separate bowl.
Add all wet ingredients to the dry and whisk until no (or almost no) lumps remain.
Cook pancakes on a nonstick frying pan with a small amount of oil.
They are ready to flip when some of the bubbles on top pop and the batter doesn't fill in the hole right away.
Top with fruit, syrup, whipped cream, or whatever you like!
I often double the recipe and store the leftovers in the fridge for a yummy breakfast throughout the week.
add a mashed banana (can even add some chocolate chips!)
add 1/4 cup frozen or fresh blueberries
add 2 tsp ground flax for some omega-3's!