Recipe courtesy Skinny Recipes.
What You Need (ingredients)
- 3 cups of my all-purpose gluten-free baking flour (see the substitutions page)
- 2 cups sugar
- 5 tsp. poppy seeds
- 1 1/2 gluten-free baking powder
- 1 1/2 tsp. salt
- 1 1/2 tsp. zanthan gum
- 3 eggs
- 1 1/2 cups milk
- 1 cup canola oil
- 3 tsp. lemon juice
What To Do (directions)
In a bowl, mix dry ingredients and set aside. In a larger bowl, mix together all wet ingredients. Add dry ingredients to liquid and mix well. Unlike regular muffins, these, having no gluten, cannot be over-mixed. Pour into oiled muffin tins (I like to use muffin liners) and bake for 50 minutes to an hour, or until a toothpick comes out clean. As with most gluten-free baking, these should be allowed to cool until cool, to avoid gumminess.
Using 1.4 cup scoops of batter, this recipe will make 19 pancakes. 69 calories per pancake plus 50 calories for every tbsp. of syrup.