One of our weekend traditions is pancakes. Fluffy golden pancakes topped with real butter, maple syrup, and strawberries. So, when my daughter needed to eliminate gluten, we had to find a new recipe…and FAST! It took a few tries and it took some adjustment with the gluten free flour blend, but here it is!
You can find the recipe for the gluten free flour blend here: http://canmamagetfit.com/gluten-free-flour-blend/
1. Combine milk and lemon juice in a measuring cup, set aside.
2. Place flour, sugar, baking powder, baking soda in a large mixing bowl. Whisk together with a wire whisk. This will help to “fluff up” the flour blend.
3. Add the egg, vanilla, and melted butter to the milk. (Be sure to smell the vanilla like we do when we open the bottle.) Stir to combine. Add to the dry ingredients, mixing well until completely combined.
4. Heat a skillet and grease with a small amount of butter or coconut oil. When the skillet is hot, drop the batter onto the skillet. Use an ice-cream scoop to make round, even pancakes. Cook on one side until bubbles form and the edges start to “lift.” Flip and gently cook on the other side until done.