1/4 c tapioca flour
1 teaspoon Xanthum Gum
1 tsp Baking Powder (grain free)
1/2 tsp salt
1 egg beaten
1 cup milk
2 Tbsp melted butter (or margarine --> margarine is inflammatory so we had to switch to butter)
***It thickens pretty quickly so may have to add a little more water here and there for 'easy' pouring.
Preheat griddle or large skillet (if electric) to 375 degrees F. Grease lightly with oil. Griddle is ready when small drops of water sizzle & disappear almost immediately.
Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface. Continue to cook 1 to 1½ minutes or until golden brown.
Serve immediately.
Agave Syrup:
1 cup Agave Nectar
1/2 teaspoon Maple Extract
Orange Syrup:
1 Orange Juiced
Zest of Orange
Agave Nectar
Squirt of Lemon Juice
Ultra Gel (Modified Food Starch)
1 16oz bag of strawberries or Strawberries took a hand blender to them
Agave Syrup to taste sweetness
Ultra Gel Modified Food Starch (thickener), as we didn't want to use Pectin as we didn't think it would set up right without sugar.
They puffed up extremely well and were very yummy!
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