Pancakes are a big favourite in our house! I have requests for these most Saturday mornings… they’re delicious and wholesome.
Ingredients (serves 4)
1 1/3 cups gluten-free flour (I use Bob’s Red Mill)
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
2 large eggs
½ cup unsweetened almond, coconut, rice, or hemp milk
2 tablespoons coconut oil
Combine the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the eggs, non-dairy milk, and oil. Stir wet ingredients into dry ingredients until smooth. Ladle approximately 1/3 cup pancake batter onto hot griddle. Flip when bubbly and edges are slightly dry.
Top with some berries, dust with some icing sugar or coconut flour and drizzle with a little maple or rice syrup. Enjoy!