As we were eating breakfast Ayden asked me if I could keep this recipe so he could have it when he was a grown up. To me that is the ultimate compliment! So here is the recipe to share, for some pretty amazing fluffy gluten free pancakes!
2 cups All Purpose Gluten Free flour (I use Bob’s Red Mill)
1 3/4 cups Milk (I used unsweetened Almond milk)
2 tablespoons Baking Powder
2 eggs (whipped before placing into mixture)
1/4 cup melted butter, or coconut oil, or ghee (you choose)
3 tablespoons honey (or sugar)
1 teaspoon sea salt
1/4 cup coconut flour (added at the end)
(For added flavor I added a tablespoon of French Vanilla syrup, just optional)
Mix all the dry ingredients together first, then add the eggs, milk, and butter, let sit for 10 minutes before adding the coconut flour. Heat griddle, or pan. Then add the coconut flour stir rigorously. Measure out 1/4 cup of batter per pancake and cook as usual.
These turn out fluffy and pretty darn amazing. Top with your favorite toppings, Ayden prefers sprinkles and syrup, or peanut butter and syrup. You choose.