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Gluten Free Pancakes

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WHAT’S IN IT                                                      

·       1 ½ cups of gluten-free all-purpose flour*

·       3 t baking powder

·       ½ t himalayan or sea salt

·       1 T coconut sugar

·       1 ¼ cups plant milk

·       1 cage free egg

·       3 T grass fed butter or ghee

·       1 t vanilla

·       ½ cup organic blueberries (optional)

·       Pure maple syrup

* Bobs Red Mill gluten free 1 to 1 baking flour is a good choice

 

HOW TO MAKE IT                                                    

  1. In a large bowl, sift together the flour, baking powder, salt, and sugar.

  2. Make a well in the middle and pour in the milk and egg; mix with a fork or whisk until smooth.

  3. Heat a large pan over medium-high heat. Add enough ghee or grass-fed butter to coat the bottom of the pan. Pour or scoop ¼ cup of batter for each pancake. OPTIONAL - Add blueberries to the pancake batter once poured or save for a topping prior to serving.

  4. Wait until bubbles form to flip. Brown on the other side and serve with pure maple syrup.

WHY IT’S HEALTHY                                                         

The pancakes are made with gluten free flour which is easier on your digestive system, along with healthier substitutions for sugar and milk.  Please note that using high quality pure maple syrup will make a huge difference. Look for a syrup with a deep rich taste like this one.