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Marilyn’s Blog

Easy Gluten-Free Pancakes

1 cup gluten free flour conversion chart and mix below
2 tablespoon coconut sugar
2 teaspoons baking powder
1/2 teaspoon clear pure vanilla extract

1/2 teaspoon cinnamon
salt
1 organic egg
1 cup plain almond milk, coconut milk, regular milk part yogurt and milk
2 tablespoons melted coconut oil or sunflower oil

frozen wild organic blueberries

Method:

I just add each ingredient in a mixing bowl and whisk after the dry ingredients go in.

Add wet ingredients and mix by hand with whisk till incorporated.

preheat stainless steel fry pan (not straight aluminum or coated) to medium ish and spray with olive oil.

pour pancake mix into pan to desired size and drop blueberries on top of batter

flip when pancake starts to bubble

Yum Yum!!  Just made them for my son this morning!

Glut-free conversions