- 1 1/2 cup King Arthur Gluten Free Measure for Measure Flour
- 3 tsp baking powder
- 1 tsp salt
- dash of cinnamon
- 1 1/2 cup plain unsweetened almond milk
- 2 eggs
- 4 tbsp melted butter (can use coconut oil 1:1 for a nice flavor profile or be totally dairy free)
- 2 tbsp brown sugar
Preheat griddle to low medium. Spread super light coat of extra virgin olive oil or oil of your choice.
Whisk or sift flour, baking powder, salt, and cinammon together.
Mix in almond milk, eggs, vanilla, and brown sugar.
Mix in melted butter.
Pour about 1/4 to 1/2 cup of batter onto griddle. The batter is somewhat thick, so you’ll have to spread it out a bit.
Let then brown nicely on each side. They are done when the pancake surface doesn’t stay indented after a gentle poke.
To keep warm until enjoying, store in oven covered with foil at lowest setting for up to 2 hours.
Serve with apple sauce or maple syrup.
Feeds two adults and two second graders. My kids even love without syrup!
- I love to place a cast iron griddle (can often be found at Aldi for cheap) over my burners. On my gas stove (lo, 1, 2, … 6, high), I use a bit less than 3.5.
- Reapply light coat of oil to griddle after each pancake is removed.
- No need to pull out the electric beater or mixer. A whisk and spoon is all you need.
- A thicker batter for these works the best, it helps achieve the perfect texture and allows them to cook properly. A thin batter has too much moisture, so they may struggle to to cook all the way through.
- Nice touch: Add in halved blueberries or mini chocolate chips or both!
- Another nice touch: For topping, thinly slice peaches or strawberries.
- To keep warm until enjoying, store in oven covered in foil at lowest setting for up to 2 hours.
Hey King Arthur Flour! Let me know if you want to use my recipe… we can talk.