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
Heat a pan or griddle.
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.
Cook pancakes a few minutes on each side. Serve with butter, maple syrup, berries, etc.
Products I use:
Coconut Milk
Gluten Free Flour
Ground Flaxseed
Vanilla Extract
Ground Flaxseed
Baking Powder
Ground Cinnamon