A great tasting pancake either crepe style or “fluffy”!
- 2 cups gluten-free All-Purpose flour – I prefer rice based flours.
- 1 cup flax milk
- 1 cup water
- 4 eggs
- 1 tsp beet powder – adds the rich red color and a little sugar
- 1 tsp baking powder to make them rise or “fluffy”. Leave out to make a denser more crepe like pancake.
Mix and cook on medium heat in a frying pan using butter or coconut oil to keep from sticking. Cook each side 1-2 min.
Add fresh fruit as they cook or you can add it directly to the batter.