Happy belated Mother's day to all the moms out there. I hope you had a wonderful week-end filled with family time. On our part, my husband and my son went camping with the Scouts, so my daughter and I were able to have some girl time. We went to lunch, spent quite a bit of time having pretend tea with her favorite stuffed bunny and making crafts at Pottery Barn Kids (they had a special Mother's day activity). We also enjoyed some wonderful down time at Indigo (for those unfamiliar with Indigo, it is the Canadian version of Barnes and Noble). But before we went out on Saturday morning, we made some delicious gluten-free pancakes. They were just perfectly sweet and paired great with strawberries and raspberries.
Gluten and dairy-free pancakes
(Yields 11 medium-sized pancakes)
Ingredients
1 1/4 cups gluten-free all-purpose flour
2 tsp. baking powder
2 tbsp. sugar (optional, especially if you are planning on topping them with maple syrup)
3/4 teaspoon salt
1 1/2 cups almond milk
1 egg
2 tbsp. sunflower oil
2 tsp. baking powder
2 tbsp. sugar (optional, especially if you are planning on topping them with maple syrup)
3/4 teaspoon salt
1 1/2 cups almond milk
1 egg
2 tbsp. sunflower oil
Method
Whisk all ingredients together until you get a relatively smooth texture. Preheat a medium frying pan and cook until golden. Enjoy!
Have a great day!
Amelie
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