Anyone who knows me well, knows that though I love almost all food, one food is my kryptonite: Pancakes.
I love them! I love them with syrup; I love them with Peanut Butter; I love them topped with fruit; I even love them just bettered and rolled up like a tortilla. Is it an addiction? Probably, but so what… everyone is allowed one weakness, right?
Before celiacs disease, I love Trader Joe’s buttermilk pancakes. I have been craving them lately, so I decided to satisfy that craving and make my own.
This recipe is for 1-2 people. Multiply as necessary.
- 1 cup all-purpose GF flour ( I use Augason Farms “Featherlite Flour” because I like the incredibly smooth texture it has)
- 1 tablespoon white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3 tablespoons milk (using pumpkin spice soy milk or other flavored varieties gives the pancakes a seasonal twist during the holidays)
- 1 eggs
- 1 1/2 tablespoon butter, melted