Ingredients
- 1 1/4 c gluten free flour (I used brown rice flour which had a sandy texture; try oat flour, coconut flour and/or a mix, didn't need xanthum gum)
- 2 T chia seeds
- 1 T ground flax seed (try more)
- 1 T granulated sugar (could try brown sugar or maple syrup)
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/4 t cinnamon
- pecans, walnuts or other nuts optional (or choc chips)
- 1 egg
- 3/4 C almond milk or other dairy free milk + 1/2 t lemon juice (this was a buttermilk substitute)
- 1/4 C oil (I used canola)
- 1 t vanilla
Directions
- Mix dry ingredients in a large mixing bowl. If you are making gluten free pancake mix to save for later, then transfer the mix to an airtight container.
- Add the wet ingredients to your mixing bowl (or mix separately first) and stir just until combined.
- Ladle ¼ cup of pancake batter onto your hot griddle, or pan. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and continue to cook until cooked through.
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