Pancakes all round please!

Wow! I can’t remember the last time I’ve eaten a pancake. And a decent tasty wheat-free, gluten-free one at that! I tried Bob’s Red Mill gluten-free pancake mix and it was fantastic! Pancakes are traditionally eaten for a breakfast treat, but I ended up having them for breakfast and again for dinner one evening, they were so nice!! Bob’s Red Mill gluten free pancake mix is a very easy to use mix, it’s quick and pancakes end up fluffy, smooth and light. Use the milk of your choice – cows, soya, almond, rice etc. I used soya milk and the pancakes were lovely. I added hot mixed berries and natural yoghurt. When I think about it now, I just think “nyuuuuummm”! These pancakes are the American style ones not the French, so you can make them as thick as you want. Ingredients include potato starch, sorghum flour, tapioca flour, corn flour, evaporated cane juice, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, sea salt, and xanthan gum. I gave them to a wheat eater and he loved them too, said they tasted just as good as the wheat variety if not better! To me, the flavour was very good, not grainy or missing the bite and substance of regular gluten-free flours and foods, if you know what I mean! These are a good blend of gluten-free flours. What’s good about these pancakes too is that they can be adapted to various diets – use the milk of your choice, add egg or egg substitutes etc. Well worth trying! 🙂