Gluten free pancakes

Breakfast-Brunch
Temps de cuisson: 5
Portions: 8

Ingrédients

  • 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

Détails

  • Prix par nuit $150 - $180
  • Avis (8) 4,9
  • Chambres 3
  • Accepte les cartes cadeaux

Contactez ou Réservez

  • Téléphone 01-5086197639