Homemade pancake recipe
#gettoknowme Homemade Gluten Free Pancake Recipe using Bob's Red Mill
3/4 cup milk
1 egg
1 cup GF mix
2 tablespoon melted butter (I used miyokos oatmilk butter)
Grab a mixing bowl and combine ingredients to make pancake batter, then heat your pan to medium and melt either oil or butter. Then with a spoon scoop batter into the hot pan forming circles. Cook until the bubbles form and stay open on top then flip, cook the other side for 2 minutes until golden brown
In its own pan melt a little bit more oat milk butter, and crack eggs into pan. I like them fried with a little bit of a runny yolk but you can cook them to desired doneness. I add a little chili flakes for some flavor#glutenfree #forbeginners
Gluten-free diets can often feel limiting, but there's no need to compromise on taste when it comes to pancakes! This creamy, fluffy pancake recipe not only satisfies your cravings but also fits a gluten-free lifestyle. Made with Bob's Red Mill gluten-free mix, these pancakes remain light and delicious without the gluten. Pair them with farm-fresh eggs for an extra protein boost. For an added kick, consider sprinkling chili flakes on your eggs or alongside your pancakes. Additionally, if you'd like to customize, you can add in fruits like blueberries or bananas directly into the batter for a burst of flavor. Macros per serving are appealing too, with an estimated 166 calories, 16g of fat, and 37g of carbohydrates, making them a balanced choice for breakfast. Enjoy your pancakes with homemade syrup or your favorite toppings, making breakfast an indulgent yet healthy experience!
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