Basic GF Pancakes

• 1 cup King Arthur GF Multi Purpose Flour
• 1/4 teaspoon or less of Xanthan Gum (I think this recipe would work without the XG at all, but I threw it in there just in case)
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt (I always use Kosher/non-iodized, as iodine can irritate gluten-sensitive people's dermatitis herpetiformis)
• 1 beaten egg
• 1 cup milk (I use lactose-free skim)
• 2 tablespoons coconut oil, brought warm enough to be a liquid rather than a solid (this is what I happened to have on hand, but any general vegetable cooking oil will do)

1.  Combine the dry ingredients in a bowl and mix together.

2.  Combine the wet ingredients in another bowl and mix well.

3.  Pour the wet ingredients into the dry ingredients and mix until the batter forms.

4.  Cook as usual on a skillet or cast iron flat top (the batter might be a little thick, so feel free to spread it out with your spoon to make the pancakes larger in diameter).

5.  Serve with butter and your favorite syrup.

I got 9 pancakes from this recipe, each with:

• 115 calories
• 3 grams protein
• 17 grams carbs
• 4 grams fat
• 0 fiber
• 184 mg sodium