Peanut Butter and Jelly Pancakes
Ingredients
- 2 eggs
- 4 tablespoons melted butter, ghee, or coconut oil
- 1 1/3 cups milk
- 4 tablespoons sugar
- a pinch of salt
- about 2 cups gluten-free baking flour mix
- 3/4 teaspoon baking soda
Optional add-ins
- blueberries
- Chocolate chips
- Nuts
Preparation
Combine 2 eggs with 4 tablespoons melted butter, ghee, or coconut oil.
Whisk in 1 1/3 cups milk, 4 tablespoons sugar, and a pinch of salt.
Gradually whisk in about 2 cups gluten-free baking flour mix and 3/4 teaspoon baking soda.
Optional: mix in blueberries, chocolate chips, or nuts.
Adjust the thickness of the batter by adding more or less flour and milk as needed.
Heat a pan over medium heat and grease with butter or oil.
Pour the batter into the pan and cook each pancake until brown, then flip. Cooking should take no more than a few minutes per side.
Top with nut butter, jam, and granola for serving.