Gluten Free Pancakes
One of my favorite breakfast meals has always been pancakes and scrambled eggs. Several years ago, my daughter was given a cookbook at one of her after-school activities. We changed the flour to gluten-free flour and added sugar and vanilla to make our own variation of the recipe. With this recipe, I can enjoy one of my favorite meals with the family. Don’t forget to have a hot cocoa with the meal; it makes it that much better, whether you are eating it at breakfast, lunch, or dinner.
Ingredients
- 1.5 cups gluten free flour I like using Bob Red's Mill 1 to 1 Baking Flour
- 1 tsp baking powder
- 3 tbsp oil I use canola
- 1 egg
- 1.25 cups milk
- 4 tbsp sugar
- ½ tsp vanilla
- 2 pinch salt
- oil for frying
Instructions
- mix dry ingredients
- add wet ingredients and mix
- pour oil into the frying pan and heat it (I use a medium-low heat)
- use the soup ladle to pour batter into the frying pan
- cook batter until it starts to bubble about 2-3 minutes
- flip pancakes and cook for another 2-3 minutes
Notes
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Bob Red's Mill 1 to 1 Baking Flour