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GLUTEN-FREE AND DAIRY FREE PANCAKES

by Heidi Hower - 2005 Conference Cookbook

Ingredients:

1 ¼ cup           Bob’s Red Mill All Purpose GF Baking Flour
1 Tbsp
             Baking Powder
1 Tbsp
             Sugar
½ tsp
              Salt
1 tsp
               Xanthan Gum
1
                    Egg
1 cup
              Milk or Milk Substitute
2 Tbsp
             Safflower Oil

Directions:

1.       Mix all ingredients in bowl just until blended.

2.       Cook on hot griddle until golden brown on both sides.

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

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