Follow the instructions on the box of Bisquick Gluten-Free Pancake Mix. OR
These can be made more from scratch or vegan by using:
1 c Rice Flour
tsp of Baking Soda
1 c soy milk
NRG egg replacer (equivelant to 1 egg)
Grated Cinammon Stick or McCormick Cinnamon
And fruit such as room-temp blueberries, mushed up bananna if you like
Use 1 tbsp Earth Balance or real butter for flavor and to grease pan
Grease pan and when butter/margarine is bubbling, drop batter into pan until pancake is desired size.
Cook and DON’T TURN until the surface is well-pitted with bubbles, or the pacake will stick and it will be a giant pile of fail. The second side cooks more rapidly, about half the time as the first.
Serve hot with desired toppings such as syrup, fruit, or just plain.
Aunt Jemima Original or Mr’s Butterworth’s Syrups are both reportedly Gluten-Free. (You can also research Agave Syrup, I can’t find difinitive answers as to whether or not it is gluten-free or safe for pregnant women.)
Quick Fruit Compote
1 cup berry fruit of your choice (strawberries, blueberries, raspberries etc)
1 tbsp brown sugar
Heat in small sautee pan or microwave, stirring often, until thickened and hot. Serve on top of cakes.