Bob’s Red Mill Gluten Free Pancake Mix – 1-1/2 cups
Extra Virgin Olive Oil – 2 tablespoons
Soy milk or almond milk – 1 cup
Ground cinnamon and a Shaker container
Confectioner’s sugar in a Shaker container
Orange flower honey or clover honey
Mix all ingredients until well Blended and lumps are removed from the batter. You can dilute this with more almond milk or soy milk if you like, it’ll just make the pancakes cook faster and be thinner.
Bob’s Red Mill recommends portioning the pancake batter out 1/4 cup and a Time. To make this very easy I just use a stainless steel ice cream scoop that I spray with canola oil spray.