Our wheat-free pancakes have become a Saturday ritual, just because they are so good! It’s pancakes without the post-pancakes, I’ve-eaten-too-much blahs. These pancakes will not make you feel overstuffed, but are delicious. We eat ours with real maple syrup, fresh or frozen berries, walnuts and whatever else seems appealing.
|Safflower Oil||1/8 Cup|
|Water||1 1/2 Cups|
|Maple syrup||1 Tbsp|
|Wheat-free flour||2 1/2 Cups|
|Baking Powder||1 Tbsp|
|Baking Soda||1 Tsp|
Mix wet ingredients thoroughly in a large bowl.
Add the dry ingredients. (Click here for our Wheat-free Flour recipe).
Cook in a well-oiled skillet at medium heat. These recipes are for 4" diameter pancakes.
Here are some of our favorite toppings:
Blueberries, raspberries, bananas
Maple syrup or honey