1-1/2 cups Jubilee Gluten-Free Baking Mix
2 eggs or (2 tablespoons ground flax combined with 6 tablespoons of hot water)
1-1/2 tbsp of lemon juice (or lime juice or apple cider vinegar)
1 cup milk (dairy or plant based)
3 tbsp of Jubilee Maple Syrup
1 heaped tbsp of almond butter (or peanut butter)
Optional: berries, chopped fruit, nuts, chocolate chips etc.
Preheat griddle or pan (we use cast iron to avoid the dangers of non-stick pans). In a large bowl add 1-1/2 cups of the Gluten-Free Baking Mix. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Ladle onto a greased pan. Flip when ready. As the first side of the pancake is cooking, push in berries, chopped fruit, or chocolate chips into the batter if using. Serve immediately. Any leftover pancakes can be refrigerated or frozen. They heat up nicely in a toaster.