Easy Sunday Morning Gluten-Free Pancakes
Dairy-free, sugar-free, egg-free
Yummy for the whole family! These are quick to make, light and fluffy, and a crowd pleaser.
1-1/3 cups Gluten Free All Purpose Baking Flour (Bob’s Red Mill – avail at health food stores)
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp baking soda
2 Tbsp vegetable oil
1/2 to 2 Tbsp honey or maple syrup (to desired sweetness)
1/2 tsp vanilla
¼ to 1/3 cup organic applesauce
In a bowl combine the flour, powder, salt and soda. Sifting the dry ingredients yields a lighter pancake, but is not necessary.
In another bowl combine oil, sweetener, and vanilla.
Mix dry ingredients with wet ingredients – mix only until blended. Then gently fold in the applesauce. Do not over-mix, as this makes pancakes tough and chewy.
Ladle pancake batter onto a preheated and oiled pan, flip pancakes over when they begin to puff and become lightly browned on the edges.
Serve with maple syrup or your favorite fruit, and turkey breakfast sausage for a wholesome, balanced breakfast.
Note: these pancakes must be eaten warm; they do not reheat well.