Amy Riolo: Hi! I am Amy Riolo with Harris Teeter. If you think a gluten-free diet means giving up pancakes. Think again! This fluffy delicious wheat free version is just as good, if not better than the original. Let's begin. So I'm going to combine 1 1/4 cups of our Gluten-Free Baking Mix with a teaspoon of Baking Powder and a dash of salt. Then I'm going to add in 2 Eggs, a teaspoon of Gluten-Free Vanilla and a half of cup of Organic Vanilla Yogurt and I'll stir this to combine.
As soon as these ingredients are combined, we can add it our Milk and I have a half a cup of Milk. You can use soy milk, almond milk whatever you prefer. I'm going to switch over to a whisk, just to get the lumps out.
This is what we're looking for in our batter, a nice very light smooth thin batter. Now we can go ahead and hear our pan. We'll do this over a medium to medium low heat. I'm going to add some butter to coat, about a tablespoon should be fine. And as soon as our butter melts and coats the bottom of the pan, we can go ahead and start adding ladle fills of our batter. As soon as we see that the bubble starts to form on top, we can go ahead and turn the pancakes over. Just let them cook for a minute or two until that cooked through on the other side. If you find that are getting brown too fast, just turn your flame down a little bit. So here we have our fluffy, wheat free pancakes. So good, you'll never miss the wheat. Enjoy!