In our house, there’s nothing like pancakes on a Saturday morning. This recipe is popular even with the gluten eaters in my family. It yields four hearty servings, and we usually have a few pancakes left over.
2¼ cups gluten free flour*
¾ tsp. salt
1 ½ tsp. baking powder
1 mashed banana
2 cups non-dairy milk (or use regular)
- Mix the dry ingredients in a large bowl.
- Mix the wet ingredients in a medium bowl. Add the wet ingredients to the dry ingredients.
- Pour batter on a hot griddle. I recommend a 3-inch diameter, which makes them easier to flip than if they were larger.
- Top with maple syrup, fruit, or whatever else your heart fancies.
*I use 4 parts brown rice flour, 2 parts tapioca flour, 1 part potato starch, and ½ tsp. xanthan gum for every cup of flour in the recipe.