Saturday, June 23, 2012

My gluten-free pancakes and waffles


7/8 cup unsweetened almond or coconut milk
¼ cup olive oil or melted coconut oil
1 tsn vanilla extract or ½ tsn vanilla extract and ½ tsn almond extract

½ tbsn baking powder
1/8 tsn sea salt
½ tsn nutmeg
¼ tsn cinnamon
½ tsn xanthan gum

3/4 cup Bob’s Red Mill Gluten Free All Purpose Flour

1 large egg
1 tbsn honey

¼ cup slivered almonds (optional)


Heat seasoned cast iron skillet to medium-low or prepare waffle maker according to factory instructions.

In a 2 cup glass measuring cup measure milk alternative and oil; add extract(s). Stir with a fork.
Add baking powder, salt, nutmeg, cinnamon and xanthan gum. Stir.
Add flour ¼ cup at a time. Stir well after each ¼ cup scoop.
Add egg. Stir.
Add honey. Stir.
Add slivered almonds if desired. Stir.

Oil skillet or waffle iron as needed.

To make dollar pancakes cook about 90-seconds each side flipping once.
To make waffles follow factory instructions for waffle maker.
Makes 4-6 4-inch waffles or 10-12 dollar pancakes.

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