Pancakes

So I realize I’ve been woefully neglecting this food blog. It’s not that I haven’t been cooking or experimenting. In fact, recently I’ve worked out all sorts of great gluten free/allergen free stuff - pizza, pastys and pancakes. The pancakes are fabulous!! Very light and fluffy. Now we tend to eat with lemon juice and sugar (British way), but feel free to pour on the maple syrup or fruit sauces.

Beth’s Pancakes

¾ cup Gluten Free Flour blend

¼ cup Potato Starch

2 Tbsp. Sugar

2 Tbsp. Baking powder

1 tsp Guar gum

1 Tbsp. Flax seed

3 Tbsp. Warm water


1 cup Dari-free Milk (or whatever milk/milk replacement you prefer)

2 Tbsp. oil

2 lemons

sugar

Mix flax seed and 3 Tbsp warm water in a bowl. Set aside.

Sift together the flour, starch, guar gum, baking powder, and sugar into a bowl. Add milk, oil and the flax seed to the dry ingredients.

Heat a non stick pan up. Pour scoops of batter into the pan. Depending on the size of pancake you wish, use a 1/4 cup to a large scoop. Cook til large bubbles form in the dough, then flip. Cook for about a minute more.

Serve with lemon juice and sugar.