|Posted on February 7, 2014 at 9:45 AM|
Makes 10 - 12 four-inch pancakes.
****I think they taste the best when using melted ghee and raw honey.
1. Pour the milk & vinegars into a large mixing bowl and let stand for 5 - 10 minutes.
2. Melt the ghee/butter/coconut oil and add to the milk.
3. Add the sweetener and the egg (or egg substitute) to the milk. Beat with beaters.
4. Pour in the entire package of Angie's Pancake Flour Mix and continue to beat until smooth.
5. Fold in any add-ins (blueberries, chocolate chips, etc.)
6. Heat a griddle/pan to low-medium on the stove. You don't want it too hot because the quiñoa flour burns easily. I turn my electric stove to 4 - 5.
7. Coat the griddle/pan with ghee/coconut oil.
8. Pour batter onto the hot griddle/pan. I spread the batter out a little after I've got in the pan because the pancakes are SUPER fluffy.
9. Cook until the edges look done and start to pull away and there are a few bubbles. (It doesn't get as bubbly as conventional pancakes.)
10. Flip and cook the other side until done.
11. Place on paper towel-lined cooling rack until ready to serve.
12. Serve with warm grade B maple syrup and butter.