Sunday, February 3, 2013

Gluten Free Pancakes

The pancakes that have caused all of the trouble but they are soooo good. Gluten free and topped with wild blueberries. I'd post the recipe but I don't really measure. For three to four pancakes, I mix one egg, some oil (you have to add enough oil so that you can use an ungreased skillet and the pancakes will not stick)...about a 1/4 to a 1/3 cup, a dash of salt, a dash of vanilla, a dash of cinnamon and enough of both rice flour and water to form a smooth, easy to pour batter. Pour onto ungreased griddle and flip when bubbles form on top. Heat up blueberries in the microwave for a minute to three...depending on whether they are frozen or fresh. Pour blueberries over the top, add a pat of butter and a small amount of sugar free low-cal syrup and endulge.

We all need the occasional indulgence and this is mine...unfortunately. 

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