Ingredients:
- 1
cup
Arrowhead Mills Gluten Free Pancake & Baking Mix
- 1
egg, beaten or egg substitute
- 1
tablespoon
Canola Oil
- 1
tablespoon
Honey
- 1/4
cup
plus 1 Tbsp Soymilk, Ricemilk, Hempmilk or Water
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Directions:
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Stir all ingredients only until lumps disappear. Cook on a preheated lightly oiled griddle or pan, turn when bubbles form on surface and edges begin to dry. Use less liquid for thicker pancakes. Use more liquid for thinner pancakes. Suggested variations: Stir one ore more of the following into the batter just before cooking: 1/4 cup fresh berries, 1 tsp vanilla, 1/2 tsp ground cinnamon, 1/4 cup chopped nuts.
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