This is my version of a pancake recipe that comes originally from the recipe book "Everyday Classics" by Alexa Croft I love that the batter cooks up quickly unlike so many other gluten free pancake recipes I've tried. This recipe has been doubled to accommodate a family of 8.
2 2/3 cup warm water (filtered is best)
4 TBSP chia seeds blended in to meal (or 2 TBSP chia and 2 TBSP flax ground)
1/2 cup melted honey (on very low heat)
6 TBSP melted coconut oil
4 tsp vanilla extract
4 cups Gluten Free flour - I used the following:
-2 cup garbonzo flour
-1 cup brown rice flour
-1 cup millet flour
1 tsp sea salt
1 1/2 tsp baking powder (aluminum free)
1 tsp baking soda
Combine well.
Add sliced bananas, mini chocolate chips, or blueberries to batter once poured onto the griddle.
My kids ate them without syrup...so they must have been plenty sweet from the honey.
