We’ve been a dairy free family for some time but transitioning to a mostly plant based diet has been fun especially when one member of our family is gluten intolerant. Its easy to replace meat with bread especially when snacking so I was on the hunt for a gluten-free pancake my husband could enjoy.
This simple recipe yields 6 medium sized pancakes
1 1/4 cup of gluten free flour (I used 1 to 1 baking flour so wheat flour will work as well, do not use coconut flour)
2 tsp baking powder
2 tbsp sugar
1 tsp salt
1 1/4 cup water
1 tbsp olive or vegetable oil (plus an additional tablespoon for pan)
5 drops Young Living Tangerine Vitality Essential oil. (We love the combination of citrus and cranberry. Fresh cranberries in the batter makes delicious pancakes.)
Mix all dry ingredients add wet ingredients. Stir well. Place a griddle or skillet over medium heat. Add oil. Once skillet is hot. Drop dollops onto griddle or skillet, flip when it bubbles. Cook another two minutes. This taste great with homemade 15 Min Jam. Enjoy!!