The funny thing is I never really liked pancakes when I was a meat eater. I was always more of a waffle girl but since cutting out a lot of the familiar things I used to eat sometimes classic savory flavors can hit the spot! A lot of store bought gluten free mixes contain soy, a product I do consume on occasion but am not a big fan of. So this recipe is very simple, straight forward, and healthy. ENJOY!
2 cups of gluten free all purpose flour
1 teaspoon of aluminum free baking powder
1 teaspoon of flaxseed meal (ground flax seed)
1 pinch of sea salt (optional)
1 teaspoon of cinnamon (optional)
3 teaspoons of extra virgin olive oil
3/4 cups of almond milk or enough to create desired consistency
Step 1: Mix together all dry ingredients in large mixing bowl
Step 2: Mix in 2 teaspoons of olive oil & Almond milk
Step 3: Mix until all lumps are smooth and the consistency is slightly more runny than cake mix
Step 4: Heat a cast iron pan to medium high heat with one teaspoon of olive oil.
Step 5: Once pan is heated add enough batter for one medium sized pan cake
Step 6: Wait until pancake batter begins to bubble (approx 1 min & 30 secs) then flip. Continue to cook on both sides until they are lightly toasted. (Repeat until all pancake batter is gone)
Step 7: Top with agave nectar or 100% maple syrup and serve!