1 Tbsp sugar
1 Tsp baking powder
1/4 Tsp salt
1/4 C milk or any milk sub
1 Tsp oil (I use olive oil)
Mix all ingreds together and dole out about 1/4 C of batter onto a hot, greased skillet. I usually heat my skillet up pretty well and then turn the heat down to about medium. Even though these babies are GF they cook up just like the conventional ones and taste great with all the traditional toppings. Make sure you regrease the skillet between every batch!
This recipe yields about 6, 4" pancakes, and the recipe doubles easily.
And because everyone has their favorite comfort foods, one of mine being mac & cheese, I thought I'd post a way to make awesomely delish GF and dairy free mac & cheese!
There are 2 brands I've found so far of gluten free pasta that taste as great and cook as well as the wheaty varieties and they are Tinkyada brand and Trader Joe's own label.
Wheat Free Dairy Free "Cheese Sauce"1/2 C nutritional yeast
1/2 C rice flour
1 tsp salt
2 C water
1/4 C butter
1/2 tsp garlic powder
Mix it all together in a saucepan over medium heat til thick and bubbly, pour over cooked pasta, voila! And I bet you thought you'd never have mac & cheese again!
Store extra sauce in the fridge for a week or 2 or better yet freeze it and thaw when you know you'll need it again.