I absolutely love waking up in the morning to pancakes and bacon with a little (or maybe a whole lot of) maple syrup. I get a little less excited if I have to make the pancakes myself, but when I went to the Low FODMAP diet, I thought they would be out for good. But they aren't! I found some amazing non-wheat flour and these pancakes really hit the spot for me.
Servings: 7- 8 pancakes Prep Time: 8 minutes Cook Time: 15 minutes
Ingredients:
- 1 cup gluten free/wheat free flour
- 1/2 cup sugar
- 1.5 tsp Baking Powder
- 1 egg
- 0.5 tsp vanilla extract
- 1/2 cup Almond Milk
- Start with the dry ingredients in a bowl: mix the flour, sugar and baking powder together.
- Then, mix in the egg, vanilla extract and almond milk, making sure to break up lumps.
- Set your pan on the heat and let it sit on high heat for a minute or two. Then, move it down to medium high and start making your pancakes! I'd guess I used about 1/4 cup of batter per pancake and then spread the mixture out a little in the pan.
- Once bubbles form on the surface all over the pancake, flip it over. Repeat until you're out of batter and enjoy! I'm sure a whole family could enjoy this, but I ate every last one of them myself.... (I'll count it as breakfast and lunch today)
Enjoy this wonderful breakfast or brunch!
No comments:
Post a Comment