**I seriously LOVE breakfast. I am one of those people that would have it for dinner a few nights a week if it meant getting to have waffles, pancakes, and french toast. 🙂 On the weekends, I want to indulge for breakfast in the morning and this light & fluffy pancake recipe totally does the trick!!
Serves: About 8 pancakes
Prep Time: 2 minutes
Cook Time: 5 minutes
Ingredients:
-1 cup + 1 tbsp gluten free baking flour (add 3/4 tsp xanthan gum if it doesn’t already have it)
-1 egg (if vegan, use equivalent egg substitute)
-1 tbsp melted coconut oil
-2/3 cup liquid (water or almond milk)
-1 tsp vanilla extract
-1 tbsp honey **optional
Directions:
- Mix all of the wet ingredients together and fold into the flour mix.
- Add in chocolate chips or whatever you prefer in your pancakes!!! I put chocolate chips in mine, but will also do variations of banana/chocolate chip, pumpkin, banana, and blueberry.
- Using a 1/4 cup measuring scoop add the batter to the pan in 2 batches. Cook on an oiled pan about 2 minutes on each side or until you start to see bubbles on one side. Flip over and finish cooking.
- Serve with fresh fruit, powdered sugar, and fresh maple syrup.
