i think it's the almond meal that makes this mix so tasty. check out the ingredient list:
i had leftover strawberry puree and cheesecake filling from my strawberry cheesecake tarts and i spread some of that on my pancake instead of my usual maple syrup. it was so good!
i followed the directions on the back of the package but tweaked them a little bit. here is what i used.
Gluten-Free Pancakes
(makes six 4" pancakes)
1 C pamela's mix
1 large egg
3/4 C skim milk
1 tbs oil
1 tbs agave nectar
1 tbs fresh lemon juice
mix all ingredients together until blended and there are no lumps. using a 1/4 cup measure, scoop batter onto hot skillet. flip pancakes when bubbles begin to form on surface (roughly 2-3 minutes). after 1-2 more minutes, remove from skillet and keep warm until ready to serve.
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