In this recipe I used Bob’s Red Mill pancake mix. It was one of the first gluten free flour mixes I’ve used. I don’t yet have that much experience in making my own gluten free flour blends, and I do enjoy this one. I usually make a full batch of pancakes, eat a couple, and freeze the leftovers. This way, when I want a pancake in the morning, I can just pop a frozen one in the toaster.
I added orange zest and hemp seeds to the mix in this case, and I topped them with almond butter, blueberry jam, Greek yogurt, and a coconut oil/maple syrup mix. What a treat- yummmmmm!
Gluten Free Pancakes
- 1-1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
- 1 large egg (I used Ener-G Egg Replacer, but I have also used a flax egg before)
- 3/4 almond milk (or milk of your choice)
- 1 tbsp of vegetable oil (I have used coconut oil as well)
Combine Bob’s Red Mill Gluten Free Pancake Mix, egg or replacer, almond milk, coconut oil and whisk until thoroughly mixed.
Preheat nonstick griddle to medium-high.
Lightly oil or spray grill with cooking spray and pour a 1/4 cup of batter onto the griddle. Cook until the top is bubbly. Flip over, and cook until golden brown. If batter is too thick, add more almond milk, one tablespoon at a time. Enjoy!