What's better than pancakes on Sunday morning? Okay, mimosas or bloody mary's might be better, but you gotta have some sustenance to go along with 'em. So, after my husband and I downed a couple of mimosas, we had a delicious pancake breakfast. We needed something in our belly's to prepare us for the mountain bike ride we were getting ready to tackle.
What's great about these pancakes is that they're very easy to make and they are yummy and gluten-free. The consistency is just like "regular" pancakes. This basic recipe is delicious with just good 'ole fashioned butter and maple syrup. But, if you're super fancy and like to mix it up a bit, then add some chocolate chips, whipped cream, or fruit. And, please send pictures of your masterpieces. Enjoy!
Note: We didn't actually down a couple of mimosas.We had bloody mary's. Okay, we had neither, but I really, really wanted one.
Ingredients:
1 cup Betty Crocker Gluten-free Bisquick
1 cup coconut milk
2 tablespoons grapeseed oil
1/4 cup coconut flour
3 large eggs
1 teaspoon gluten-free vanilla extract
Makes about 10-12 pancakes. Coat griddle with butter spray and prepare on medium-high heat.
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