Classic Pancakes
Ingredients
- 1 cup gluten free flour Bob's Redmill prefered
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup unsweetened applesauce or 1 egg
- 3/4 cup dairy or non-dairy milk add more if needed
- 1/2 tsp vanilla
- 1-2 Tbsp flax meal optional
- coconut oil for cooking
Instructions
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In a medium mixing bowl, combine all ingredients. Whisk together until the batter is smooth.
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Melt coconut oil in frying pan or electric skillet over medium heat.
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Pour 1/3 cup of batter onto hot pan or skillet in rounds, making sure not to crowd the pan.
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When you see bubbles gently popping in the center of the pancake (3-4 minutes), flip the pancake and continue cooking on the other side until pancake is firm to the touch (1-2 minutes.)
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Top pancakes with coconut oil or your butter of choice, syrup and whatever toppings are pleasing to you.
Recipe Notes
Preparation Tips:
If you wish to freeze these pancakes for future enjoyment, place them on a cookie sheet, not touching, cover with wax paper and place flat in the freezer until frozen. Place frozen pancakes in a freezer bag or container for up to 1 month. Take out of freezer to defrost, then re-heat in microwave, airplane oven or lightly re-fry them in a frying pan or electric skillet.
Keep cold.
Heating Tips:
For the freshest and tastiest way to eat these pancakes on a layover, mix up the batter and place it in a container with a twist top or snap lid. Follow instructions for cooking using your electric skillet in the hotel room. You may need to add a little extra milk to the batter before packing it as it may thicken slightly as it sits.
Serving Tips:
To spice up these pancakes, pack a side of fresh berries, a jar or plastic container with a twist top lid of syrup and some coconut oil or butter of choice.
