I’ve always been a fan of breakfast foods. I could eat grits, oatmeal, omelets, pancakes, waffles, muffins, and French toast everyday for every meal. Unfortunate for my taste buds but fortunate for my waistline I do not do so.
It looks like thanks to this recipe I’ll be more willing to reintroduce pancakes back into my diet.
Bob’s Red Mill Gluten Free Pancake Mix
Agave or Honey
Non-Dairy Coconut Milk
Apple Spice Seasoning or Nutmeg and Cinnamon.
I’ll add coconut shavings to the batter.
This is my second experience using Bob’s Red Mill gluten free products. The hot cereal is really good too with more of a grits esque texture. I’m satisfied and going to branch out and give the coconut flour a try next.