I have to eat gluten free because of allergies, so I have my own gluten free flour mix. I mix together coconut flour, almond flour, soy flour, and a little flax seed, and then sometimes if I have any around, I'll mix in some pre-made gluten free baking mix or garbanzo bean flour or even brown rice flour. It's very high fiber and also when baking, it can be very dry so you might need to mix in a little extra liquid as directed.
I took the recipe from http://allrecipes.com/recipe/fluffy-pancakes-2/ and changed it quite a bit.
3/4 cup low-fat milk (you could sub almond or soy milk, maybe cream)
2 tablespoons apple cider vinegar
1 cup gluten free flour
2 tablespoons Splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1/2 Cup or more unsweetened apple sauce
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. If the batter is too thick, add in more milk and/or applesauce. You want a batter, not a dough.
Heat a large skillet over medium heat, and coat with cooking spray. Spoon 1 large spoonful of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Be careful not to burn! It doesn't bubble up too much.
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