Ingredients

Dry ingrd:

2 cups gluten free baking mix

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Wet ingrd:

2 large or 3 med eggs

1.5 C. soymilk

3 Tbsp butter melted and whisked in.

2 Tbs apple cider vinegar

Preparation

  1. Get the pan(s) ready to go by heating them up on low. It’s important to cook them quickly after mixing the wet and dry to make them as fluffy as possible.
  2. Sift the flour and add the dry ingredients.
  3. Turn the pan(s) up to medium high.
  4. Stir in the wet ingredients until just mixed.
  5. Add butter to the pan and pour the batter in.
  6. Before you flip them, add a little wet batter to create an extra layer and a fluffier pancake. Enjoy!