Gluten free pancakes

Breakfast-Brunch
Cook time: 5
Servings: 8

Ingredients

  • 2 cups Bob's Red Mill pancake mix
  • 1 tablespoon Sugar
  • 1 teaspoon Baking powder
  • 1/2 tablespoon Ground ginger
  • 1/8 tablespoon Ground cloves
  • 1/8 teaspoon Nutmeg
  • 1/4 tablespoon Salt
  • 2 cups Orange juice
  • 1 Egg
  • 2 tablespoons Butter or margarine
  • 1/2 teaspoon Orange zest
  • 1/2 teaspoon Vanilla extract

  1. In a small bowl, mix dry ingredients first.
  2. Mix in the remaining ingredients with a whisk or handheld mixer.
  3. Preheat a griddle or pan, lightly spray when heated. Pour 1/4 pancake batter for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and coke until golden on other side, about one more minute. Serve with orange marmalade and maple syrup.
  4. This is a great recipe for my gluten free buddies. It comes from The Big Book of Breakfast by Maryana Vollstedt and was easily converted with the held of Bob Redmill's g-free pancake mix. Enjoy!

The Belvedere Inn

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  • Nightly Rate $150 - $180
  • Reviews (7) 4.9
  • Rooms 3

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