These pancakes are amazing. Fluffy and delicious. The kids and the parents equally enjoy these healthy pancakes. I use a Gluten free flour blend that I came up with myself. I use 2 bags of Bob’s Red Mill Brown Rice Flour and 1 bag of Bob’s Red Mill Teff Flour. I mix them together in a large sealable container and use that cup for cup for any recipe I am using to keep my treats, pancakes, waffles – all gluten free.
Here’s the recipe I used this morning. YUM! This recipe is dairy free because I use Ripple milk. You can substitute real milk, almond, coconut, soy etc.
1 cup GF flour blend
1 tspn baking powder
2 tspns sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tspn vanilla
3/4 cup buttermilk (I use 1 tspn lemon juice mixed into 3/4 cup of Ripple unsweetened pea protein milk)
2/3 of a cup frozen blueberries (we use the organic wild from Trader Joes)
Mix dry ingredients. Set aside. Let milk and lemon juice sit for 2 minutes then mix eggs, vanilla and milk together. Pour into dry ingredients and wisk together. Stir in blueberries. Heat a griddle and grease thoroughly so pancakes do not stick. We use Organic Coconut Oil on the griddle. Flip pancakes when the edges are dry and you see bubbles appear in the middle of them. Top with butter and syrup and enjoy!