(This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a percentage of the sale. All opinions, though, are my own.)
We have yummy breakfast meals for dinner almost every Sunday night and this recipe is definitely a favorite. After years of using a Betty Crocker recipe, I recently realized I rarely ever use a recipe anymore. I finally wrote down the ingredients I’m using and created my own recipe for these tasty, healthier version of pancakes. Enjoy!
1 cup gluten free flour (I use the Aldi brand Live G Free but there are several great ones out there)
2 Tablespoons melted coconut oil
1/2 cup to 1 cup milk (less milk for thick pancakes, more for thin)
1 Tablespoon baking powder
1/4 teaspoon salt
Optional: 2 Tablespoons sugar (I usually use less – if any)
Beat the egg until smooth. Add the other ingredients and blend until well mixed. Pour 1/8 of a cup per pancake (this recipe makes around 12). Cook over medium heat. Flip the pancake when you see the top bubbling.
About gluten-free: I’ve found each gluten-free flour is different. If your batter is thick and stiff simply add more milk until you reach the desired consistency. Enjoy the gluten-free carbs!