Gluten Free Pancakes

GF Pancakes
1 cup Pamela's Mix
1 large egg
¾ cup water (we use milk)
1 tbls blueberries or ¼ peeled apple cut into thin slices (optional)

Comment: gluten free pancakes
We use premixed dry pancake products from suppliers like Pamela’s or Bob’s Red Mill which are quicker and easier to make vs starting from scratch, and the results are satisfying pancakes. Trader Joe’s has frozen pancakes that you pop in a toaster and they’re good so you’re not lacking of choices. Here, we’ll use the premix packaged type followed by Trader Joe’s pop-in-the-toaster type.
Cooking time:
10 minutes

Follow the mixing directions on the package and while preparing the mix spray skillet lightly with nonstick spray and heat the skillet over low heat. You can modify the mix somewhat by adding a bit more liquid - water or milk - but the batter should be the thickness of stirred up sour cream. Add blueberries or apple slices and when mixed, spoon out 4 or 5 pancakes trying for an even amount of blueberries or apple slices in each pancake. Increase the heat slightly and watch to see if moisture is rising out of the pancakes (tiny bubbles) which means they are cooking; if no moisture, increase the heat until the skillet is hot enough. When the down side is a light brown flip them and cook the other side the same. When on your plate add toppings be they butter, margarine, sour cream, syrup or your choice.

Sides: Bacon, Sausages, Corned Beef Hash, Home Fries