If you’re like me, the recipes on the back of gluten-free baking mixes make far too much for one meal. And, seriously, who likes leftover pancakes – especially gluten-free ones?
Here’s a quick idea for breakfast that only serves up two pancakes. The yogurt creates a wonderful sourdough flavor and replaces the need for an egg.
1/3 cup low fat vanilla yogurt (check ingredients for natural flavor)
1/4 cup GF Bisquick or other baking mix
1 tsp oil
In a small mixing bowl, using a rubber spatula, fold yogurt, GF baking mix and oil. Add enough cold water to make a thick dough, about 2-3 Tbsp.
Spoon half of the mixture into a prepared, hot non-stick skillet, spread dough out with spatula and cover with a lid. Cook on med-low heat until dough looks mostly dry on top, about 3-4 minutes. Carefully turn and cook for 1-2 additional minutes. Repeat. Serve hot with peanut butter and pure maple syrup.