Pancakes

This is one of our favorite recipes, from the Illustrated Cookbook.  I substitute  GF flour and ground almonds for the flour.

Makes 12 4-inch pancakes

Ingredients:

1¼ cups flour (for GF use 3/4 cup GF flour and 1/2 cup ground almonds)

2 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 egg

1 1/3 cup milk or soy milk

3 tablespoons canola oil

¼ cup oats (optional, I use GF oats)

Chocolate chips (optional)

Preparation:

In a large bowl mix the first 4 dry ingredients (and oats if using.)  In a small bowl beat the egg slightly, add milk and oil.  Add wet mixture to dry and stir just until flour is moistened.  Heat skillet or griddle over medium-high heat and brush lightly or spray with oil.  Pour batter by scant ¼ cupfuls onto hot skillet or griddle.  Cook until bubbly and edges look dry.  Turn and cook until underside is golden.