I'm really liking Bob's Red Mill Gluten Free Biscuit and Baking Mix. As I'm just cooking gluten free for myself, it seemed prudent to downsize the recipe on the package, and so I have. One serving size (37g of dry mix) is 1/6 of the package's pancake recipe. This gluten free pancake has become a breakfast, lunch and, in a pinch, a supper staple for me. When I'm going to be away from home for the day, I've made the two pancakes into a peanut butter and jam sandwich in case I need a snack or an option at lunch. The pancake sandwich travels well. I've also forgotten to add the oil to the batter on occasion, and the pancakes were no less delicious or light and fluffy.(you can subtract 120 calories and 14 g of fat if you leave out the oil) Enjoy.
1/4 cup Bob's Red Mill Gluten Free Biscuit and Baking Mix
1 Tablespoon vegetable/Canola oil
1/4 cup water
Whisk all ingredients together until just mixed. Cook on lightly greased hot griddle or frying pan until bubbles form and surface puffs up. Flip to cook other side until lightly golden brown.
Makes 1 large pancake, or two 4 1/2 inch pancakes.
Nutritional Analysis: (pancakes alone, without butter, syrup, or other toppings)
Total fat: 20 g
Cholesterol: 190 mg
Sodium: 455 mg
Carbohydrates: 25 g
Fibre: 4 g
Sugars: 2 g
Protein: 10 g