Yield: Makes 12 pancakes, 6 servings
|1 cup||Gluten free bean flour bread mix||250 mL|
|1 tsp||Gluten free baking powder||5 mL|
|1/2 tsp||salt||2 mL|
|1/4 tsp||baking soda||1 mL|
|1 1/4 cup||1% or 2% milk||310 mL|
|2 tbsp||vegetable oil||30 mL|
In mixing bowl, combine Bean flour bread mix, gluten free baking powder, baking soda and salt.
In another bowl, beat together egg, milk, and vegetable oil; quickly stir into dry ingredients until just mixed (batter will be lumpy).
Using about 1/4 cup (or 50ml) for each pancake, pour batter onto hot, lightly oiled, nonstick griddle or skillet; cook until puffy and bubbles begin to break on top. Turn and cook until golden brown on both sides.