Gluten- Free/Gluten-Free Vegan Pancakes!

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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)

Add in:

Scraped Vanilla Bean or GF Vanilla Extract such as McCormick

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.

Toppings:

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.

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