Breakfast for dinner is one of my favorite meals, especially pancakes with a couple of runny yolk eggs. This is my go to gluten free pancake recipe, modified from a recipe in The Supernatural Cookbook.
2 TBS butter, melted
3/4 cup milk of choice
2 eggs
1 tsp vanilla
1 cup gluten free flour, or 3/4 cup gluten free flour + 1/4 cup buckwheat flour
2 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 TBS ground flaxseed
1/2 tsp cinnamon
1/2 cup blueberries, optional
Melt the butter. Add the milk, egg and vanilla and combine. Add the flour, baking powder, baking soda, salt, flaxseed and cinnamon. Stir just until mixed through.