As someone with dietary restrictions, I am always on the lookout for new and tasty recipes to try. This is one that I’ve been using for a while now, and thought I would share it with you. I’m not sure where this recipe originally came from, but I have tailored it overtime to my taste. I like adding fresh fruit to my pancakes, usually peaches or blueberries, and spices for extra flavor. While they may not be the prettiest pancakes, they certainly are satisfying.
What you’ll need:
1 cup gluten free pancake or muffin mix (I use King Arthur)
1 cup almond milk (or other non-dairy milk substitute)
1 tablespoon vegetable oil
1 tablespoon maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup blueberries
Mix ingredients together, stir until there are no lumps. Then fold in fruit, and cook over medium heat. Makes 4-6 six inch pancakes. Serves one to two.