Saturday mornings are my favorite! Sleeping in (well as much as you can with a toddler), staying in your pj’s, and serving up a creative & fun breakfast for the entire family. This past weekend, my husband took the reigns and made us our first batch of gluten-free pancakes. What a treat! Serve these with your favorite fruit or sweeten them up for special occasions with chocolate chips & whipped cream.
If you extra pancakes left over let them cool, wrap them in plastic, and freeze. To reheat just pop in the toaster or microwave for 30-60 seconds!
Gluten-Free Silver Dollar Pancakes
Yields: 20 pancakes
- 1 cup gluten-free pancake mix
- 1 egg
- 3/4 cup water
- 1 tbsp. water
Combine all ingredients together and mix until smooth. Preheat pan over medium-low heat. We used the silver dollar pan by Bobby Flay, but any pan will do. Lightly spray non-stick cooking spray on pan and pour in batter. Cook on one side until you see small bubbles forming on the edges. Flip once and continue cooking until golden brown.