old fashioned gluten free pancakes
i had to run to the store this morning for some milk and lettuce and some how ended up in the baking isle (alright, i know how i ended up there, i hadn’t eaten breakfast… thus proving my own rule – never go to the store when you’re hungry!). QFC actually has a decent gf section at the uvillage location so i picked up some pancake and baking mix by the pure pantry to make myself some breakfast when i got home 🙂 i had forgotten of course that tomas had already gotten me a pancake mix by bob’s red mill i have yet to use… oops! maybe i’ll use that mix for some fried chicken perhaps instead of pancakes to make up for my forgetfulness – only if tomas actually requests that however, proving to me he has actually read this entire post! love you honey!
since we didn’t have any syrup (remember i hadn’t eaten so my mind did not remind me of pancake’s partner-in-crime, maple syrup), i decided to use the pancakes as a vehicle for my fried eggs, and topped them with ricotta cheese and a little butter. for the pictures i left out the eggs and topped them with ricotta and raw honey. tomas and i both agree that these are great pancakes, and i honestly can’t tell they’re gf so well done pure pantry!
i thought about putting some nutella into the batter, but then considered that may not jive so well with my fried eggs so i left them plain jane and they were delicious! what are your favorite kinds of pancakes and pancake toppings?
makes 8 pancakes
1 1/3 cups pure pantry old fashioned pancake mix
1 beaten egg
1 1/2 cups milk
1 T cooking oil
combine all ingredients and beat until smooth. scoop 1/4 cup batter onto greased griddle or pan over medium-low heat. cook until the bubbles pop and the sides are brown. flip the flapjacks over and cook for a little under another minute.
i put ricotta cheese, butter and honey on mine, but feel free to top them with whatever toppings your little heart desires!