The trick to preparing great pancakes sans the gluten is a longer cooking time. It will be worth the wait. Promise.
- 1 cup Gluten Free One to One Flour
- 1 cup Almond Flour
- 1/4 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 6 grinds of Whole Nutmeg (optional)
- 1/4 cup Organic Brown Coconut Palm Sugar
- 1/2 cup Milk such as Cashew Milk
- 1 egg
- 1 cup water
- 1/4 teaspoon Pure Madagascar Vanilla
- Add all dry ingredients to bowl and whisk for a bit
- Make a well, then add the wet ingredients to it
- Whisk egg, milk and water gently together
- Preheat griddle to medium to medium low heat
- Use a spoon or rubber spatula to fold in the dry ingredients
- Once mixed, add oil and then batter in 1/4 cup portions to griddle (no larger than 1/2 cup)
- Now is the time to fruit, chocolate chips etc if you fancy
- Wait for pancakes to appear somewhat dry before flipping
- Top as desired and enjoy
Quick Note: Making the well saves the washing of two bowls. Get creative. You can easily turn this into a crepe recipe. Or if you decide to add pumpkin, simply play with the consistency. Dark sweet cherries are especially delicious.