Gluten-Free, Dairy-Free "IHOP" Pancakes

What better way to wake up in the mornings, especially on the weekend, than to buttermilk pancakes?  Is there anything that says "family" better than a nice breakfast?

Instead of getting everyone together and heading over to IHOP or another equally fabulous breakfast place, and then torture yourself by not being able to eat those delicious pancakes that are served with everything due to dietary restrictions, stay home and comfy.

Ingredients

• 1 1/4 cups All-Purpose Gluten-Free Flour
• 1 Egg*
• 1/4 cup Sugar
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/4 cup Oil
• 1/4 cup Dairy-Free Yogurt
• 1 cup Non-Dairy Milk
• 1 tablespoon Apple Cider Vinegar

Dairy-Free "Buttermilk"

Combine the milk and apple cider vinegar in a bowl and allow to sit for about 5 minutes.  The purpose of this is to semi-curdle your milk to make it into "buttermilk".

In a bowl, mix the flour, egg, sugar, baking powder, baking soda, oil, and yogurt.

Light and Fluffy Pancake Batter

Look for the bubbles before flipping

Golden-Brown and Delicious

These pancakes are so light and fluffy you will have to gather all your will-power not to eat them all.

Note:  These pancakes were served with Gourmet Banana Butter and Agave Syrup.  Also on the table was plain butter and whole raspberry syrup.

What is your favorite breakfast item?

P.S., If you swap the egg out with a vegan egg replacer this recipe will then be vegan.  Flaxseed is also a nice substitute.  All you need is to mix 1 tablespoon flaxseed with 3 tablespoons (up to 1/4 cup) water until the mixture is thick and creamy.

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