Wednesday, February 16, 2011
What you'll need;
1.5 Bob's Mill Gluten-Free Pancake mix (Wal-Mart is usually pretty good at carrying Bob's Mill stuff)
2 Eggs (I use this to fluff it up and give it some protein, you could use baking soda and protein powder instead)
3/4 cup Milk/Water
1 tsp Cinnamon (optional)
Marshmallow Fluff or Vegan alternative is Suzanne's Ricemellow
2 Tablespoons hot water
Chocolate Syrup (optional)
Wisk together the pancake mix, eggs and milk/water until you have a smooth consistency- should be slightly watery, not thick and sludge like. Add cinnamon and mix. Add chocolate chips.
Turn pan on medium heat on the stove, spray pan with Pam or grease with butter or oil, use a 1/2 cup measuring cup and pour onto the pan until the sides begin to bubble. Flip pancake over and cook through.
Marshmallow topping; mix 1/2 cup marshmallow fluff with 2 tablespoons of boiling hot water, mix until smooth.
Add on top of pancake and drizzle chocolate syrup over and there you have a delicious filling breakfast!