1-1/2 cup Jubilee Gluten-Free Baking Mix
1 cup of milk (dairy or plant based)
1 cup yogurt (I use coconut yogurt when making dairy free pancakes)
1 tsp vanilla extract
2 tbsp Jubilee Maple Syrup
Optional: berries (fresh strawberries is a favourite), nuts, chocolate chips
Preheat griddle or pan (we use cast iron to avoid the dangers of non-stick cookware). 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.