A tasty sugar-free, Diary-free, Gluten-free pancake with a traditional feel.
The perfect time to turn a pancake is when it forms bubbles on the surface. If you flip it over and the pancake is too brown your heat is too high. This is a simple delicious pancake, you can use any gluten-free flour but I make my own blend. You can find the recipe here: Gluten-free flour mix
Top with your favorite toppings. Some of my favorites are pure all natural maple syrup. Don’t use the sugary gross kind of syrup…they are unhealthy and believe me…real maple syrup is so worth the extra money.
I also make my own fruit topping. You can find the recipe here, Blueberry sauce. This time I didn’t have any fresh blueberries on hand so I actually got out a bag of frozen mixed berries and followed the same recipe…It turned out Soooo GOOOD! Enjoy!
Gluten-Free Tasty Pancakes
Ingredients
- 1 1/2 C. Gluten-free flour See my favorite blend in my blog
- 2 T. Honey
- 2 tsp. Baking powder
- 1/2 tsp. Sea Salt
- 2 T. Butter, Melted
- 1 egg Large
- 1 C. Almond Milk
- 1 T. Olive Oil
Instructions
- Mix all ingredients together, Whisk with a wire wisk or use a hand mixer.
- Spoon onto a hot griddle. When bubbly, flip over
- Top with your favorite topping. Some suggestions are applesauce, maple syrup, fresh fruit
Notes
