Gluten Free Pancakes

Happy Pancake Tuesday!


Here is my recipe for tasty gluten and dairy free pancakes

Ingredients

1 cup of gluten free all-purpose flour

1 Tablespoons flax

2 Tablespoons maple syrup (or sugar, honey)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon vanilla

¼ teaspoon salt

¼ cup of unsweetened applesauce

1 cup of milk (or preferred nondairy sub – I use almond milk)

Instructions

In a medium size mixing bowl, mix together flour, flax, baking powder, cinnamon, and salt.

Add vanilla, maple syrup and milk. 

I added my milk first a ½ cup- mixed, then a ¼ cup at a time there after to make sure it wasn’t too runny.

Mix until you get the lumps out of the batter. 

You don’t want it to be too thick or too runny.

There’s a happy medium and 1 cup should be just about right.

On a heated pan(medium heat), begin to cook pancakes about a ¼ cup of the batter for each one.

Cook 1-2 minutes until they start to bubble and can edges easily flip.

Flip over and cook other side.

Serve warm with fresh fruit toppings, freeze for later, or pack them up for lunch!

These I made in the same way yorkshire puddings are made.
Heat your muffin tray with a small amount of coconut oil in each. When the oven and the tray are very hot pour in mixture and pop in the oven for 15 minutes.